Alinea: the cookbook, coming 2008
Well, it appears that one can now get in early on the Alinea book. We had heard about the custom publishing Grant and team have in the works during the Star Chefs ICC event earlier this week. It turns out that a new style of publishing is in the works. Now, if you pre-order the Alinea cookbook, you get early access to the book, the behind the scenes information, and the evolution of a chef, a restaurant and a cookbook. This is absolutely brilliant on so many levels, from hooking the early adapters, like me, to providing continued content on line, both before and after publication, a new approach to a book. Here, the actual book and the creative process are tied together. It's a brilliant idea and a natural evolution of the way blogs, books and the internet can come together to provide a total package of experiences. Bravo.
As per Nick Kokonas's post in the eGullet society Forums (http://forums.egullet.org/index.php?showtopic=107822&view=findpost&p=1469956), there is even more potential benefit to pre-ordering the book. I ordered mine.
Posted by: John Sconzo | September 23, 2007 at 12:25 AM
Thanks for the heads up...I wonder why he didn't mention this at the congress when I asked, can't wait until may! This looks like it will be amazing.
Posted by: Ed | September 23, 2007 at 06:34 AM
Even more cookbook evolution that was ignored by the 3 panelists on the left. This will definitely lure many to pay in advance and expedite the release of the actual book. (Maybe Goldfarb will expand on this and make an entirely virutal book). I found it striking that the left-side panelists were more concerned about coffee table books, recipe-usability by the home cook, and the holiday display shelf at Barnes & Nobles and completely ignored the phenomenon of the industry book... the books targetting those who think nothing of dropping large amounts of cash on worthwhile books by notable chefs.
Thanks for letting this info out!
Posted by: chadzilla | September 23, 2007 at 09:46 AM
thanks for the link, i just ordered it. i was sort of expecting a $349 el bulli price. hell for 50 bucks i might buy one for everyone i know!
Posted by: chef todd maxson | October 02, 2007 at 04:37 PM