Life, On The Line

By 2007 chef Grant Achatz had been named one of the best new chefs in America by Food & Wine, he had received the James Beard Foundation Rising Star Chef of the Year Award, and he and Nick Kokonas had opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world’s culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.


The debut cookbook from the restaurant Gourmet magazine named the best in the country.

A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement–brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. Alinea showcases Achatz’s cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea’s role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen.

Crucial Detail

Much of our serviceware is created in collaboration with Martin Kastner of Crucial Detail Design Studio.

Paris 1906

This ebook is Next Restaurant’s first menu presented during April 2011 to June 2011. Next Restaurant is an exploration of world cuisine by Chef Grant Achatz and Executive Chef Dave Beran. Chef Beran is the winner of the 2014 James Beard Award for Best Chef Great Lakes.

Tour of Thailand

This ebook is Next Restaurant’s second menu presented during July 8, 2011 to October 9, 2011.¬†From street food, to the famous Joe-Cat Punch, to refined Thai recipes…this menu had a high delicious quotient while being exceptionally accessible. The pork based Tom Yum soup is a lengthy recipe but worth the price of the book alone.