Chef Grant Achatz to publish e-book of recipes from Paris 1906
Tuesday 05 July 2011
The opening season of chef Grant Achatz's restaurant Next may be over, but the champagne wishes and caviar dreams of Paris circa 1906 will live on in an interactive e-book he plans to launch in August.
On his Facebook page, Achatz announced that he's putting together an electronic book that will include detailed recipes of every course complete with step-by-step photos, commentary from the chefs and dishes that "didn't quite make it to the menu."
Details are scarce about how to order, but he mentions that it will be pay-what-you-can and that proceeds of every sale will go towards head and neck cancer research.
Achatz, considered a contemporary culinary virtuoso, was struck with tongue cancer in 2007.
The premise of Achatz's second Chicago restaurant Next is an audacious and ambitious one: every three months, the staff recreates a time and place through food. For the restaurant's maiden gastronomical voyage, diners time-traveled to Paris in the year 1906 - an homage to French chef Auguste Escoffier, the godfather of modern French cuisine widely credited for popularizing French cooking.
The Paris chapter wrapped up last weekend. The restaurant's next destination will be Thailand but the opening date and ticket sales have not yet been announced.
As one of the most highly anticipated restaurant openings of the year, however, the website received more than one million page views in eight days.
Meanwhile, the last Parisian supper received rave reviews from diners on the Facebook page, including many who drove through torrential downpours to take part.
"Thank you...for a magical, other worldly, incredible evening!! My friends and I can't wait for your next food journey," wrote one fan.
Added another: "Thanks for a wonderful last night in Paris! Still recalling all the amazing food, wine & sights from last evening. See you in Thailand!"
David Chang of New York restaurant Momofuku also released a quarterly culinary journal Lucky Peach last month, which will soon be available as an iPad app and is now sold in hard copy.
Culinary experts in The Netherlands thought it was 'fresh' and 'tasty'
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