Next Restaurant - Paris: 1906 - Grant Achatz, Nick Kokonas, Dave Beran & Christian Seel

Next Restaurant - Paris: 1906

By Grant Achatz, Nick Kokonas, Dave Beran & Christian Seel

  • Release Date: 2011-11-15
  • Genre: Regional & Ethnic
Score: 4
4
From 251 Ratings
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Description

From Next restaurant’s chef Grant Achatz, chef David Beran, and Nick Kokonas comes Paris: 1906. A complete, uncompromising guide to reproducing the 4-star opening menu of the most talked about restaurant in the country.

Next is a restaurant like no other. Every season the menu and service explore an entirely different cuisine. Buying a ticket is the only way to get in… and the entire season sold out in a few hours. The inaugural menu took diners back to Paris: 1906, Escoffier at the Ritz for a multi-course prix fixe dinner that was described by the New York Times as “Belle Epoque dishes largely unseen on American tables for generations.”

Chef Grant Achatz has been named Outstanding Chef in the United States by the James Beard Foundation and listed by Time Magazine as one of the 100 Most Influential People in the World in 2011. Grant and Nick opened Alinea restaurant in 2005. Alinea has been recognized as the Best Restaurant in the United States by both Gourmet Magazine and The San Pellegrino 50 Best Restaurants in the World awards, and was awarded the highest rating of 3 stars by the Michelin Guide, among many other honors.

This is the first in our series -- exclusive to the iBookstore -- for each menu we produce at Next.

Photography was shot in real time by our culinary liaison and research chef Christian Seel. Every dish and every preparation was shot as it was being created and served.

Paris: 1906 includes the exact recipes for every dish served as documented by our chefs, over 200 photos, and short essays describing the key dishes and concepts.

Reviews

  • Makes you cry with delight

    5
    By Dr_Ellis
    I missed the first several menus at Next. This and the Thai ecookbooks are available, and makes you appreciate the work that went into the production of every meal. I am now a season ticket-holder, and am looking forward to the upcoming cookbooks, now long overdue. While it is difficult to reproduce the recipes, it is not impossible. Reading the cookbooks, though, just makes one a better cook.
  • Do not buy this book

    1
    By Skeeter64
    Impossible to navigate. You can tell there are some beautiful pictures but you can't turn the pages properly. Waste of money.
  • Next Restaurant

    2
    By aprilogi
    The book is very short for the money and extremely hard to read. The formatting is terrible. Nice pictures but very few recipes. For the money, I was expecting a few more recipes and something in a readable format. I wish I knew that all the measurements were European.
  • Great!

    5
    By Teethbracelet
    Wonderful review of Next's first menu. Can't wait for Thailand!
  • Simply Amazing

    5
    By Duds22
    So since I've never been able to eat at Next, I didn't even know this restaurant existed until about 5 months ago, I decided to buy this ebook so I could make the menu at home. Needless to say it was the most fun I've ever had in the kitchen and I can't wait until the Thailand book comes out so I can make that menu as well. Great work from the Next Restaurant team.
  • How to get ingredients

    5
    By Vertical Brokerage
    Love the detail! The pictures bring back all my memories of my first Next experience. We were so excited to buy Paris 1906 that we bought an iPad so we could. We want to relive our experience of Paris 1906 with our friends who were not so lucky. How can we get access to the exotic ingredients? Maybe an online service to buy ingredients not found in Chicagoland area that has proceeds go to charity. I would pay for my Chef aka boyfriend to be able to try to replicate at least once.
  • Great for professionals

    3
    By whitelilly
    A beautifully illustrated book. I highly respect the work and vision of the Chefs. As a chef myself, I look forward to using some of these recipes. As for the home cook, above and beyond the adaptation in technique that would be needed to execute these dishes at home, I noticed several mistakes and type-o's in the instructions. The most glaring is in the first step of the Gougeres where is asks to bring water, salt and flour to a boil. It then asks to stir in flour in the next step. Butter should have been added first, along with the water and salt and once at a boil, the flour added. This is only one of many inconsistencies I noticed. Apparently there was little effort to edit before publication. I look forward to the next edition and a hopefully better prof-read text.
  • Stunning. This book is practically a public service.

    5
    By Bhgfdchu
    This is a true tour de force - and I hope Achatz and company does this for the future Next Restaurant Dinners. Buy this book if: 1) You want to get a sense what the experience of dining at one of the top restaurants in the US is like 2) You want to dig into the mind of one of the most creative chefs in the country 3) You like pretty pictures of food 4) You actually want to make some very delicious but contemporary food. I doubt most people who buy the book will actually make anything from it, BUT I can assure you that the recipes are actually quite wonderful. An experienced cook should have no problem following the instructions and producing some very stunning results. Each recipe on its own is not all that complicated, but reproducing the entire dinner would indeed be extremely time consuming. (You will quickly realize that paying only $100 for a meal like this is not just cheap, but a steal given the complexity involved, in aggregate.) Anyway, for a mere $5 this is one of the deepest food publications of the year. Bravo!
  • Awesome

    5
    By Sanchez1313
    Great value! Can't wait or Thailand!
  • If u like recipes

    3
    By Kelepona
    A great work of classic recipes. Photography is beautiful. Anyone in the industry will appreciate all of the work that went into making the menu, however, it keeps the reader wishing there was a bit more substance, narration, and documentation of the actual event of executing the menu.