Comments on: Alinea, Grant Achatz | 2008 | US http://www.thegastronomersbookshelf.com/1787_alinea-grant-achatz-2008-us collaborative book reviews about all things food and wine Sun, 22 Aug 2010 10:08:08 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Gfron1 http://www.thegastronomersbookshelf.com/1787_alinea-grant-achatz-2008-us/comment-page-1#comment-2430 Gfron1 Tue, 06 Oct 2009 17:42:53 +0000 http://www.thegastronomersbookshelf.com/?p=1787#comment-2430 I feel compelled to offer a follow up comment to my previous one. I have now had this book since its original release, and I have used it countless times for full recipes and partial components. In all I have made well over 100 recipes from the book. I am shooting at abotu 60% success. I believe I have the experience and skill set, and I am buying the exact ingredients listed in the book yet far too many recipes don't work out. I'll accept that it could be errors on my part, but my guess is that the precision required for MG cooking requires that you have the exact ingredient, stove, pot, etc that they use in the Alinea kitchen to ensure success. To me that makes the book more one of inspiration and base recipe resource than a highly useful one. I still love it, and I would need to see that blog that worked its way through to know about their success level, but I now highly caution people before buying this book. I feel compelled to offer a follow up comment to my previous one. I have now had this book since its original release, and I have used it countless times for full recipes and partial components. In all I have made well over 100 recipes from the book. I am shooting at abotu 60% success. I believe I have the experience and skill set, and I am buying the exact ingredients listed in the book yet far too many recipes don’t work out. I’ll accept that it could be errors on my part, but my guess is that the precision required for MG cooking requires that you have the exact ingredient, stove, pot, etc that they use in the Alinea kitchen to ensure success. To me that makes the book more one of inspiration and base recipe resource than a highly useful one. I still love it, and I would need to see that blog that worked its way through to know about their success level, but I now highly caution people before buying this book.

]]> By: Mark Manguerra http://www.thegastronomersbookshelf.com/1787_alinea-grant-achatz-2008-us/comment-page-1#comment-2110 Mark Manguerra Wed, 22 Jul 2009 05:25:35 +0000 http://www.thegastronomersbookshelf.com/?p=1787#comment-2110 The good news about those thinking of buying the Fat Duck Cookbook is that Bloomsbury is coming out this October with a smaller-format version of The Big Fat Duck Cookbook (called just The Fat Duck Cookbook) which costs nearly a fourth of the original. The good news about those thinking of buying the Fat Duck Cookbook is that Bloomsbury is coming out this October with a smaller-format version of The Big Fat Duck Cookbook (called just The Fat Duck Cookbook) which costs nearly a fourth of the original.

]]> By: Daniel Chan http://www.thegastronomersbookshelf.com/1787_alinea-grant-achatz-2008-us/comment-page-1#comment-2109 Daniel Chan Wed, 22 Jul 2009 04:46:29 +0000 http://www.thegastronomersbookshelf.com/?p=1787#comment-2109 Gfron1, thank you for taking the time to post your comments . I have no doubt that cooking professionals and those who have a passion for molecular gastronomy will love the book. But for those without that depth of knowledge or who want to get a grip on moleculary gastronomy, there are better options (notably the Big Fat Duck Cookbook). Gfron1, thank you for taking the time to post your comments .

I have no doubt that cooking professionals and those who have a passion for molecular gastronomy will love the book.

But for those without that depth of knowledge or who want to get a grip on moleculary gastronomy, there are better options (notably the Big Fat Duck Cookbook).

]]> By: Gfron1 http://www.thegastronomersbookshelf.com/1787_alinea-grant-achatz-2008-us/comment-page-1#comment-2108 Gfron1 Wed, 22 Jul 2009 03:16:51 +0000 http://www.thegastronomersbookshelf.com/?p=1787#comment-2108 Interesting review. As someone who studies and aspires to the molecular gastronomy movement, I loved the book. You're absolutely right that the recipes require some knowledge of the techniques and ingredients, but if you have that, then the world is yours. My only disappointment was knowing that by the time the book hit my hands, the techniques were already old hat. Interesting review. As someone who studies and aspires to the molecular gastronomy movement, I loved the book. You’re absolutely right that the recipes require some knowledge of the techniques and ingredients, but if you have that, then the world is yours. My only disappointment was knowing that by the time the book hit my hands, the techniques were already old hat.

]]>