Wired magazine reports on the revolutionary food  MAY 03 2006

Wired magazine reports on the revolutionary food and strange equipment (antigriddle!) used by chef Grant Achatz in the kitchen at Alinea. "The technology allows us to get to the essence of food. It allows you to be more true with flavor, not less true."

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Alinea   Chicago   food   Grant Achatz   restaurants   science


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