For more than a decade Ferran Adriá has allowed us to take part in the creative process through the magnificent El Bulli books. And now - finally - we will have the opportunity to look behind the curtains in another top restaurant where molecular gastronomy is practiced. The book Alinea, named after the Chicago restaurant headed by chef Grant Achatz, is due to appear in October 2008.
http://blog.khymos.org/2008/03/29/alinea-cookbook/
http://www.alinea-book.com/
Link to this comment:
All Comments (0)