Comments on: Alinea, the cookbook http://blog.ruhlman.com/2008/09/alinea-the-cook.html Translating the Chef's Craft for Every Kitchen Sat, 13 Mar 2010 15:51:50 +0000 hourly 1 By: Carolyn Jung http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36851 Carolyn Jung Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36851 Bravo to Grant Achatz for creating this singularly mesmerizing cookbook, all the while fighting for his life against cancer. It's a testament to his courage, tenaciousness, and passion in all that he does. I've had the pleasure of interviewing Grant a couple times, and he remains one of the most articulate, intelligent, and thoughtful chefs around. Bravo to Grant Achatz for creating this singularly mesmerizing cookbook, all the while fighting for his life against cancer. It’s a testament to his courage, tenaciousness, and passion in all that he does. I’ve had the pleasure of interviewing Grant a couple times, and he remains one of the most articulate, intelligent, and thoughtful chefs around.

]]> By: luis http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36852 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36852 Nothing competes with this.....cuisine. Nothing. I don't know what it's easier...to take on the masters or to invent something diff. In either case it takes an enormoous amount o'work and talent to do either. God Bless everyone.... Ps... Pardus..you can't do veggies and now you are trekking through India to do what??? discover more weird veggies you can't can't do??? Am I missing something??? fill me in! Nothing competes with this…..cuisine. Nothing. I don’t know what it’s easier…to take on the masters or to invent something diff. In either case it takes an enormoous amount o’work and talent to do either.
God Bless everyone….
Ps… Pardus..you can’t do veggies and now you are trekking through India to do what??? discover more weird veggies you can’t can’t do??? Am I missing something??? fill me in!

]]> By: John Bowers http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36853 John Bowers Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36853 I ordered mine over 6 months ago... Hope to get it soon! I ordered mine over 6 months ago… Hope to get it soon!

]]> By: Steve http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36854 Steve Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36854 Great post, So this is on my "Big 3" list for the fall, all of which were pre-ordered months ago. The other two are: - A day at El Bulli - The Flavor Bible Just received The Flavor Bible on Friday, will post soon on this awesome book. Tenspeed Press is turning out some winners from the looks of things ... A16, Fat, River Cottage Meat ... Alinea is like an exclamation point on all that! Great post, So this is on my “Big 3″ list for the fall, all of which were pre-ordered months ago. The other two are:

- A day at El Bulli
- The Flavor Bible

Just received The Flavor Bible on Friday, will post soon on this awesome book. Tenspeed Press is turning out some winners from the looks of things … A16, Fat, River Cottage Meat … Alinea is like an exclamation point on all that!

]]> By: WineWench http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36848 WineWench Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36848 At the risk of quoting a guy here, I now have a culinary boner. Thanks Mike. At the risk of quoting a guy here, I now have a culinary boner. Thanks Mike.

]]> By: Michael Franco http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36849 Michael Franco Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36849 I'm all over this, and I can't wait to get my hands on this beautiful book. Thanks Michael. I’m all over this, and I can’t wait to get my hands on this beautiful book. Thanks Michael.

]]> By: Dominick Purnomo http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36850 Dominick Purnomo Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36850 I am looking forward to this book with great anticipation. As a food geek (& restaurateur) I ordered it many months ago when it first became available. Forget the critics, even if I never re-create a single recipe, it will be well worth an insight into Chef Achatz and Alinea! I am looking forward to this book with great anticipation. As a food geek (& restaurateur) I ordered it many months ago when it first became available. Forget the critics, even if I never re-create a single recipe, it will be well worth an insight into Chef Achatz and Alinea!

]]> By: Shelley http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36846 Shelley Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36846 Shame on you, Ruhlman. I think you're a bad influence. I've spent more money on food books than on food itself the past few weeks! Because of your blog and its evil links, I just pre-ordered this on Amazon, along with Keller's new book on sous vide. (Are you going to give us any insider thoughts on that one, too?) Keep this up, and I'll go broke. But happily. ;] Shame on you, Ruhlman. I think you’re a bad influence. I’ve spent more money on food books than on food itself the past few weeks!

Because of your blog and its evil links, I just pre-ordered this on Amazon, along with Keller’s new book on sous vide. (Are you going to give us any insider thoughts on that one, too?)

Keep this up, and I’ll go broke. But happily. ;]

]]> By: S. Woody http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36847 S. Woody Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36847 I did a quick check, and once again Jessica's Biscuit has undersold Amazon. Jessica's Biscuit (ecookbooks.com) is selling the book at $31.49. Heck, a penny saved, and all that.... I did a quick check, and once again Jessica’s Biscuit has undersold Amazon.

Jessica’s Biscuit (ecookbooks.com) is selling the book at $31.49.

Heck, a penny saved, and all that….

]]> By: luis http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36844 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36844 Well, It is great no doubt and has substance again no doubt. In my mind it doesn't compete with any other cuisine. These guys are leapfrogging over all previous cuisines and creating something different. Fascinating, the more things change the more they stay the same. The wrenching competition I am used to in high tech unfolding in this traditional culinary sector of the economy. This is the reason seasoned chefs like Bourdain, Jose Andrea and many many others are so excited by this effort. This book draws a line in the ground between Traditional and Modern if you will. What's next? to package it and mass produce it. Oh yes this is the POINT!. Make it available, put it in the supermarket. Well, It is great no doubt and has substance again no doubt. In my mind it doesn’t compete with any other cuisine. These guys are leapfrogging over all previous cuisines and creating something different. Fascinating, the more things change the more they stay the same. The wrenching competition I am used to in high tech unfolding in this traditional culinary sector of the economy. This is the reason seasoned chefs like Bourdain, Jose Andrea and many many others are so excited by this effort. This book draws a line in the ground between Traditional and Modern if you will. What’s next? to package it and mass produce it. Oh yes this is the POINT!. Make it available, put it in the supermarket.

]]> By: Ohiogirl http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36845 Ohiogirl Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36845 Kudos to them for doing it their way. And honestly, where would we be if everyone stopped at "You can't do it that way." I wish them even greater success! Kudos to them for doing it their way.

And honestly, where would we be if everyone stopped at “You can’t do it that way.”

I wish them even greater success!

]]> By: jodycakes http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36843 jodycakes Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36843 Thank you for the heads up ...can't wait to read your intro and see the rest of the book!!! Thank you for the heads up …can’t wait to read your intro and see the rest of the book!!!

]]> By: HappyHoarfrost http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36842 HappyHoarfrost Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36842 I love a happy story, a happy beautifully photographed story even more. The fact that Achatz has come out on the positive side of his personal food ironies of the past couple of years?--that alone is inspiring. I received Alinea's oval bowl as a gift, and I'm telling you this: I just like to LOOK at it. Even air looks good in that thing. You could fill it up and noisily slurp Natty Bo' out of it and elevate it to the level of "elixir." My point is: I'm excited about this book--what it means and makes "accessible"--whether I will MAKE the dishes is kind of irrelevant. As usual, Kate in the NW has fingered it: seriously, what's wrong with a girl stroking her aesthetic sensibilities with a tome like this? You fellas have been doing it for years...Do you really expect to go home with the centerfold? Not that I won't try. I love a happy story, a happy beautifully photographed story even more. The fact that Achatz has come out on the positive side of his personal food ironies of the past couple of years?–that alone is inspiring.

I received Alinea’s oval bowl as a gift, and I’m telling you this: I just like to LOOK at it. Even air looks good in that thing. You could fill it up and noisily slurp Natty Bo’ out of it and elevate it to the level of “elixir.”
My point is:
I’m excited about this book–what it means and makes “accessible”–whether I will MAKE the dishes is kind of irrelevant.
As usual, Kate in the NW has fingered it: seriously, what’s wrong with a girl stroking her aesthetic sensibilities with a tome like this? You fellas have been doing it for years…Do you really expect to go home with the centerfold?
Not that I won’t try.

]]> By: Aaron http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36841 Aaron Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36841 Excellent, thanks for the reminder, mine is now on order. I agree with Chef Symon, that is just sick. :-) My wife and I had the pleasure to visit Alinea a few weeks ago and it was quite amazing. We went all out since it was our first time and jumped in for the full tour. All I can say is WOW. http://flickr.com/photos/sektormedia/sets/72157606476923208/ Excellent, thanks for the reminder, mine is now on order. I agree with Chef Symon, that is just sick. :-)

My wife and I had the pleasure to visit Alinea a few weeks ago and it was quite amazing. We went all out since it was our first time and jumped in for the full tour. All I can say is WOW.

http://flickr.com/photos/sektormedia/sets/72157606476923208/

]]> By: JoP in Omaha http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36838 JoP in Omaha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36838 Thanks for the review, Michael. It's awesome that the book turned out so well...and at a bargain price. I've been waiting for this, and now even more I can't wait to get my hands on it. Thanks for the review, Michael. It’s awesome that the book turned out so well…and at a bargain price. I’ve been waiting for this, and now even more I can’t wait to get my hands on it.

]]> By: brandon_w http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36839 brandon_w Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36839 Well I just started my Christmas list and it's only the beginning of September. Well I just started my Christmas list and it’s only the beginning of September.

]]> By: Jacki http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36840 Jacki Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36840 Alinea is a brilliantly executed fine dining experience and this gorgeous book appears to capture Chef Achatz's vision and true genius. Congratulations, Chef Achatz. A bon sante! Alinea is a brilliantly executed fine dining experience and this gorgeous book appears to capture Chef Achatz’s vision and true genius. Congratulations, Chef Achatz. A bon sante!

]]> By: Messy http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36836 Messy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36836 I love it when people put something together not knowing that they aren't supposed to be able to do it that way. It speaks to a determination and creativity that is lacking in so many fields now. My mantra has always been "how hard can it be?", and while I frequently find out just how hard something really is (I will never make a plumber), I never have regretted trying. No matter what happens, I always learn from these things. Hopefully the next print runs of this book are at triple the price. That is probably the correct price point, and it would be worth it at that price as well. Congratulations to everyone who worked to make this gorgeous piece of art. I love it when people put something together not knowing that they aren’t supposed to be able to do it that way. It speaks to a determination and creativity that is lacking in so many fields now.

My mantra has always been “how hard can it be?”, and while I frequently find out just how hard something really is (I will never make a plumber), I never have regretted trying. No matter what happens, I always learn from these things.

Hopefully the next print runs of this book are at triple the price. That is probably the correct price point, and it would be worth it at that price as well. Congratulations to everyone who worked to make this gorgeous piece of art.

]]> By: luis http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36837 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36837 Way Out Michael... Bravo for you and Chef Achatz. Best of luck to you guys. This is leading edge culinary stuff. My knowledge of cooking and my recipe database just grows in this fertil blogplains. I am now working of fresh pasta and homemade tomato sauce with chitake mushrooms for tomorrow. Two or three blogs back.... but it's the best I can do. In college I once sat in a philosophy class curios about logic and other things. Well the teach proved to me that some folks are further along than others and the most depressing thing was that he showed me there would be no catching up...ever. You see folks moving out and pushing the envelope move and then I move and then they move...and there is no catching up! But with the advent of technology..folks stopped trying to catch up. They realized catching up was futile. So the term " LEAP FROG" became the battle cry of the NON-MICROSOFT world... and you know what?... to date... my weird looking proffessor of phylosophy...has been totally right!. So what's the point Michael? who needs this leading edge stuff???? I mean honestly. What would I do with foam this and that???? and when on a good day I manage a meal o'tha day...what would I want with a 100+ course meal???? I mean? what's the point? Way Out Michael… Bravo for you and Chef Achatz. Best of luck to you guys. This is leading edge culinary stuff. My knowledge of cooking and my recipe database just grows in this fertil blogplains.
I am now working of fresh pasta and homemade tomato sauce with chitake mushrooms for tomorrow. Two or three blogs back…. but it’s the best I can do. In college I once sat in a philosophy class curios about logic and other things. Well the teach proved to me that some folks are further along than others and the most depressing thing was that he showed me there would be no catching up…ever. You see folks moving out and pushing the envelope move and then I move and then they move…and there is no catching up!
But with the advent of technology..folks stopped trying to catch up. They realized catching up was futile. So the term ” LEAP FROG” became the battle cry of the NON-MICROSOFT world… and you know what?…
to date… my weird looking proffessor of phylosophy…has been totally right!. So what’s the point Michael? who needs this leading edge stuff???? I mean honestly. What would I do with foam this and that???? and when on a good day I manage a meal o’tha day…what would I want with a 100+ course meal???? I mean? what’s the point?

]]> By: ruhlman http://blog.ruhlman.com/2008/09/alinea-the-cook.html/comment-page-1#comment-36835 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/alinea-the-cook.html#comment-36835 inspiration is indeed a good, if not the best, reason for a cook to buy this book. inspiration is indeed a good, if not the best, reason for a cook to buy this book.

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