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An art book for cooks

If you know anything about avant-garde cuisine, chances are you know about Chicago restaurant Alinea.

Thirty-one year old executive chef Grant Achatz runs one of the most elaborate and experimental kitchens in the world, with results that speak for themselves. This is the kind of “culinary event” dining that Foodies worship.

And now, the forthcoming Alinea Book ups the ante: Continuing Achatz’s experiment in interactivity, the book will provide recipes, interactive demos, and behind-the-scenes access into his one-of-a-kind culinary experience.