With the popularity of haute cuisine at home rising steadily, kitchen warriors can now reproduce the delicious gourmet meals from notable chefs like Thomas Keller, Grant Achatz and Ferran Adrià. Tools that were previously unavailable to those without professional kitchens are now chock-a-block on websites and in home goods stores, and enable even the most reluctant chef to attempt to garner dinner-party praise, if not a Michelin star.
The perennial critics’ and diners’ favorite, Thomas Keller, has released a string of cookbooks for the adventurous home chef. Known for his gastronomic achievements in his French Laundry and Per Se restaurants, Keller’s most recent tome addresses the hottest kitchen trend since molecular gastronomy: sous vide. Under Pressure, Keller’s ode to slow and low consistent temperature cooking, emerges just as the first non-commercial sous vide machines have come on the market.
Recommended for cuisine as diverse as bison to the pantry staple carrots, Keller’s recipes take advantage of the new devices like the Sous Vide Supreme to produce restaurant-quality dishes at home.
The Sous Vide Supreme is available at Sur La Table, Cryovac vacuum bags at www.cryovac.com or Ziploc Sous Vide Vacuum Sealer kits at your local grocer.
Grant Achatz, the molecular mad scientist and cancer survivor behind Chicago restaurant Alinea’s continued success, released the Alinea Cookbook, much to the delight of every food lover obsessed with guar gum. Known for his inventive uses of non-traditional chemicals, Achatz’s book lets home chefs tackle some of his most beloved dishes, like foie gras with cinnamon and apple candy, and his treatment of turbot.
While undertaking one of Keller-trained Achatz’ signature 24 course menus might be a tad daunting for the average person, several websites now offer the special extracts and powders that make his concoctions so incredibly memorable. L’Epicerie, an online catalog devoted to professional grade and rare spices, extracts and foodstuffs, has all of the ingredients necessary to faithfully execute even the most exotic of dishes.
The chef credited with the popularization of molecular gastronomy and some of the most coveted reservations in the world, Ferran Adrià, published a behind the scenes look at his world-renowned eatery El Bulli. A Day at El Bulli chronicles a full work day at the restaurant, along with recipes that comprise a full Adrià menu for the home chef. A crucial tool in the recreation of the chef’s creations is the iSi Gourmet Whip; Adrià is well known for the inventive uses of foam, called espumas, in both sweet and savory dishes.
For the home chef, these recipe collections offer food experiences beyond the walls of restaurants and bring new appreciation not only for the dishes themselves, but the also the chefs that conceive and construct them. With a healthy dose of adventurous spirit and armed with these tools, any foodie can achieve a James Beard-worthy dinner table.
















