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Alinea (Grant Achatz)A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movementbrilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining

Cuba’s stunning countryside

and Anchovies

The second volume includes 80 of Niederkofler's recipes

Although kababs are popular restaurant fare

and the forefather of the modern day classic cocktail renaissance—and the top ten reasons not to date a bartender

and forager―primes readers on foraging basics

full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables

due to their quality and trajectory -or simply because of the genius with which they have managed to combine a tortilla with sauce and something else-

New York City

and Zwann Grays

and commissioned more than 100 new illustrations

and delicious ways to serve a wide range of vegetables with this inspired cookbook featuring over 150 recipes from Steven Satterfield

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