Statements (63)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:cooking
|
| gptkbp:author |
gptkb:Grant_Achatz
|
| gptkbp:awards |
gptkb:James_Beard_Award
|
| gptkbp:cooking_method |
Baking
Grilling Braising Churning Drying Fermentation Roasting Searing Smoking Frying Deconstruction Infusion Clarifying Emulsification Foaming Poaching Whipping Steaming Blanching Pickling Caramelizing Sous-vide Spherification Broiling Candying Pressure cooking Macerating Sous-vide cooking Gelification Confit Cold smoking Hot smoking Braising and stewing |
| gptkbp:country |
gptkb:United_States
|
| gptkbp:cuisine |
Molecular gastronomy
|
| gptkbp:first_edition |
gptkb:Yes
|
| gptkbp:focus |
Innovative cooking techniques
|
| https://www.w3.org/2000/01/rdf-schema#label |
Alinea Cookbook
|
| gptkbp:illustrator |
gptkb:Francesco_Tonucci
|
| gptkbp:influences |
gptkb:cuisine
American cuisine |
| gptkbp:ingredients |
gptkb:100
Peanut butter and jelly sandwich Corn on the cob Black truffle explosion Chocolate and olive oil Lobster with vanilla |
| gptkbp:isbn |
978-1579653502
|
| gptkbp:language |
English
|
| gptkbp:page_count |
400
|
| gptkbp:publication_year |
gptkb:2008
|
| gptkbp:published_by |
gptkb:Alinea
|
| gptkbp:publisher |
gptkb:Chicago
|
| gptkbp:related_to |
gptkb:Alinea_restaurant
|
| gptkbp:style |
Visual presentation
|
| gptkbp:target_audience |
Home cooks
Professional chefs |
| gptkbp:type |
Hardcover
|
| gptkbp:bfsParent |
gptkb:Grant_Achatz
|
| gptkbp:bfsLayer |
6
|