Two recipes from the US chef who brought us edible balloons
It’s an honour to feature two recipes from leading US chef Grant Achatz. His Chicago restaurant Alinea is at the forefront of modern cuisine, largely because Grant never stops asking ‘why?’ My question about these recipes is why too, as in ‘Why can’t I have just one more?’
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My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.
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