Grant Achatz is an acclaimed chef and proprietor of Chicago's Alinea restaurant. His writing has appeared in publications such as Gourmet and The New York Times Diner’s Journal, and he is a contributor to The Atlantic's Food Channel. His culinary innovations and approach to food make him a significant figure in the gastronomic world. His work pushes the boundaries of what can be considered a dining experience.
An award-winning chef and owner of Alinea restaurant describes how the author lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.