We just shared an interview with Alinea chef Grant Achatz with you. Here's the gist in case you haven't read it yet: he just published his memoir Life on the Line, he's opening a new restaurant project Next and an accompanying bar Aviary in the upcoming month, he's being honored with USA Network's Character Approved award, he sort of compared his stylistic arc to the Beatles, and his first memory of pizza? Little Caesars!
His Alinea cookbook came out back in 2008, but it's getting more attention now with the release of Modernist Cuisine and all of Achatz's new projects. The two books both lend more credibility to the molecular gastronomy movement. Does Achatz think people will actually cook like this at home? "Ten years from now, it might be more popular," he said. Even if you don't picture yourself making spheres of beet juice or mozzarella balloons every night, it's still a fun book to have on the shelf.
We are giving away five (5) copies of Alinea this week. All you have to do is tell us about the most creative, experimental dish you've tried in the comments section below.
The contest closes on March 14 at 5 PM EST. The standard Serious Eats contest rules apply.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.