I recently checked out the Alinea Cookbook from the library in preparation for my upcoming “modern” food exploration. It’s amazing.  The artwork is inspiring.  The recipes showcase chef Grant Achatz‘s talent in flavor pairings and his eye for detail.  Reading through this book is like rediscovering what “food” means.  Sometimes the recipes seem pretentious and fussy, what with a plate full of various powders and gels, but the cookbook also includes some more traditional techniques, like cooking meat en sous vide to cook it thoroughly while infusing flavors or controlling other characteristics like color.  The most valuable thing I think I’ll take away from the book at this point is the new perspective on how to put flavors, colors, and textures together to form a complete dish.

Few recipes are doable without some sort of special ingredients (e.g. methylcellulose, sodium alginate) or special equipment (e.g. anti-griddle, PacoJet).  Some recipes include a dozen components that each have their own ingredient lists.  I’m no stranger to long ingredient lists, but I am not a good long-term planner, and some of the components in the book take days to finish.

While my budget will not allow me to play with some of the more expensive compounds used in the book, I have some of the basics in my house already or on their way in the mail.  As I use some of the new toys and ingredients, I’ll share pictures and my experiences.  Until then, look at Alinea Mosaic, the website for the book for some pictures and sample recipes.