I have been having the best time using the the Alinea Mosaic website. If you aren’t familiar, access to the website is granted along with the purchase of the upcoming Alinea cookbook. Of course, one immediately thinks:
“Sheesh! What must that cost? I know really high-end cookbooks set you back for a bit of change. Heston Blumenthal’s The Big Fat Duck Cookbook
lists for $250 (though right now about $100 off at Amazon). And the four El Bulli books, that would set you back for more than a grand.”
How about $50 for access to both the website now and a copy of the cookbook upon release later this year?
My first impressions have not disappointed me.
The website has two parts: first, a section of highlighted techniques and recipes, including demonstration videos and second, a discussion forum where Grant Achatz and other members of the Alinea team interact directly with you. This morning I was reading Grant Achatz’s post describing their emerging “aromatic handle” technique, a concept that I am currently a bit obsessed with. Aromatic handles are as they sound: items such as lemon grass and tonka beans used to deliver food, along with an aromatic scent. Too cool.
Also, I am very excited about trying the Cheese in Cracker recipe that is currently featured (it actually goes back to Achatz’s days at Trio). I think I will be using a variation of it for an upcoming event I am cooking at.
More as I discover it.