Another addition to my food book collection….

I have not experienced Le Bernadin in New York, however this book literally gave a peek into the world of Le Bernadin and I loved it. This book was really magnetic, read it in two days. I stole every free moment in my day to read on.

It was great reading about the team behind the scenes that makes the restaurant great,

Hey my tiny cookbook collection just got bigger, I just got gifted the Alinea & French Laundry cookbooks. Both books are by chefs I have admired from far, Grant Achatz of Alinea and Thomas Keller of the French Laundry. Grant Achatz has worked previously for Thomas Keller at the French Laundry. Both books feature great photography, I have been spending a lot of time just looking at the pictures and dreaming of cooking & eating from the recipes……. I’ll start cooking from them soon, anyway. Thomas Keller’s food is perfect in its execution, whilst Grant Achatz is all about pushing boundaries. From the French Laundry book you will learn like how to make the best agnolotti, from the Alinea book you will make dry caramel that instantly melts once it is in your mouth, it’s a cute trick using tapioca maltodextrin, very avant-garde stuff.

After I am done with staring at all the cute pictures, I’ll starting cooking from the books. Both books are quite challenging, with the French Laundry it is in obtaining the best produce to cook with, the recipes in Alinea cookbook require some specialized equipments & new age cooking powders. That said, it should be fun cooking from both books. A lady in the USA has cooked & blogged from the entire French Laundry cookbook http://carolcookskeller.blogspot.com/ & now she is working her way through the Alinea one now http://alineaathome.typepad.com/. That means their is hope for us mere mortals.