A detailed look at molecular gastronomy from three Michelin-starred chef Grant Achatz: Alinea

Published in 2008 by Grant Achatz, the renowned chef of the three Michelin-starred restaurant Alinea cookbook gives many recipes while detailing molecular gastronomy with detailed descriptions.

This three-Michelin-star restaurant has topped the Elite Traveler Top 100 Restaurants six times in just eight years. The visionary chef behind it, Grant Achatz released his debut cookbook in 2008. The book went on to win its own awards, and was named the best in the country by Gourmet magazine. The pioneering chef takes readers on a journey of discovery, detailing the meticulous processes behind his spectacular molecular gastronomy. The cookbook contains more than 100 dishes and 600 recipes. Recreating some of Achatz’s signature dishes would be a challenge for most professional chefs, but failing that you can still admire the spectacular photography.