tags: grant achatz: stories and blogs
grant achatz: stories and blogs
-
Behind the Scenes at Alinea
A step-by-step journey into Alinea, one of the most talked-about kitchens in America.
-
Flash-Frozen Hot Chocolate
The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey.
-
Farewell to Hydrocolloids
Chef Alex Stupak’s Mexican food dreams.
-
Bite the Antenna
Wires and spikes make up modern serviceware from Crucial Detail.
-
Surgery in the Kitchen
Tiny tools help with obsessive details.
-
A-List Dropout
Henry Adaniya goes from haute fusion to haute hot dog.
-
Winter 2008 Gift Guide
There’s never been a better time to give.
-
Viva Sous-Vide!
The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.
-
The Most Expensive Dinner Ever?
Thomas Keller and Grant Achatz are teaming up for a $1,500 dinner.
-
The Foo-ture of Dining
Grant Achatz and Homaro Cantu enliven a boring interview.
-
Young Chef Battles Cancer
One of the nation’s most daring chefs, 33-year-old Grant Achatz of Alinea, was diagnosed last week with a rare and advanced form of mouth cancer.
-
Is Molecular Gastronomy Killing Its Fans?
Chef Stewart Woodman suggests that adding a bunch of crazy chemicals to restaurant food could potentially have health effects.
-
The Atlantic Launches New Food Channel
The new website features work from the likes of Marion Nestle, Grant Achatz, and Ari Weinzweig.
-
Followers of the Foam
You’ve seen them around—waiting for the elusive email from El Bulli, snatching up tableware designed for Alinea, and ordering food-grade sodium alginate. They’re the fans of molecular gastronomy—mad scientists in the kitchen.
