A pioneer in American cuisine, Chef Grant Achatz represents the best of the molecular gastronomy movement—brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. Alinea showcases Achatz's cuisine with more than 100 dishes and 600 photographs. 400 pages. 12 x 10 x 1 1/2, 4-color plus one PMS, edition-binding.
