from web site
By 2007 chef Grant A
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The maverick chef behind Alinea and Next reveals a few of his favorite things, including a leg of Iberico ham, a pepper mill from his parents and a shark in a jar.Two new books purport to revolutionize the way we eat, but does anyone's kitchen look different for it? Esquire food correspondent John Mariani on Modernist Cuisine .Grant Achatz and Nick Kokonas reflects on Alinea's first 10 yearsGrant Achatz is serving up a delicious, high tech vision of haute cuisine.Two years after opening his award-winning Chicago restaurant Alinea, chef Grant Achatz was diagnosed with tongue cancer. He describes losing and regaining .
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