Ten Speed Press, 2008. Hardcover. Very Good. First printing with signed restaurant menu laid in. Chicago’s three-star Michelin restaurant Alinea has been at the forefront of the American culinary avant garde since its opening in 2005. This 2008 oblong, large format (10” x 12.25”) cookbook showcases four seasonal menus which highlight the imaginative—and sometimes controversial or divisive—approach of chef Grant Achatz (1974– ). Michael Ruhlman’s introductory essay attributes Alinea’s distinctiveness to “the outrageous pairings, the extraordinary manipulations of texture, presentations that veer from ingenious to surreal, service pieces that make some diners squirm, ingredients that range from familiar vegetables and meat to Ultra-Tex 3 and xanthan gum, and techniques that include encapsulation and pillows of scented air.” The kinetic energy of a meal at Alinea can hardly be captured in two dimensions; however, the detailed recipes and Laura Kastner’s striking photography form a solid foundation on which imaginations can run wild. Still in print sixteen years after it was first published, the Alinea cookbook has been a steady seller for us all these years. Beyond its functionality as a cookbook, it has long-term significance as a document of early aughts fine dining in the US. Our copy is a first printing in Very Good condition. The interior is totally clean and unmarked; the jacket shows some shelfwear and bumping to the corners. As an added bonus, it comes with two 2010 menus from the restaurant, printed on vellum paper, one of which is signed by chef Achatz.
