Alineaphile

My adventures recreating Alinea Restaurant’s food at home

Index of Alinea Recipes

Alinea Recipe Index
This is an index to dishes from the Alinea Restaurant cookbook I have completed thus far. See also Alinea Components Recipe Index for individual sub-recipes completed. This index is organized as dishes are presented in the book, by Season, alphabetically.

Spring

AYU, Kombu, Fried Spine, Sesame (Part 1)
AYU, Kombu, Fried Spine, Sesame (Part 2)
BACON, Butterscotch, Apple, Thyme
BACON, Butterscotch, Apple, Thyme (Trailer Park Trash Remix)
BISON, Beets, Blueberries, Burning Cinnamon
CRAB, Passion Fruit, Coconut, Sprouts
ENGLISH PEAS, Tofu, Ham, Pillow of Lavender Air (Part 1)
ENGLISH PEAS, Tofu, Ham, Pillow of Lavender Air (Part 2)
ENGLISH PEAS, Tofu, Ham, Pillow of Lavender Air (Part 3)
GREEN ALMOND, Sweet, Hot, Sour, Salt
GUAVA, Avocado, Brie, Key Lime Juice
HAZELNUT, Apricot, Curry-Scented Granola
HEART OF PALM, In Five Sections
ICEFISH, Horseradish, Asparagus, Shellfish (Part 1)
ICEFISH, Horseradish, Asparagus, Shellfish (Part 2)
KUROGE WAGYU, Cucumber, Honeydew, Lime Sugar
LAMB, Akudjura, Olive, Eucalyptus Veil
LIQUID CHOCOLATE, Chicory, Dandelion, Banana
OYSTER, Ginger, Steelhead Roe, Beer
PB&J, Peanut, Bread, Grape
RASPBERRY, Goat’s Milk, Red Pepper Taffy, Pistachio
RASPBERRY, Goat’s Milk, Red Pepper Taffy, Pistachio (Alternate Servings)
SASSAFRAS, Encapsulated in Mandarin Ice
SOUR CREAM, Sorrel, Smoked Salmon, Pink Pepper
SPONGE CAKE, Tonka Bean, Dried Cherry, Vanilla Fragrance
SQUAB, Thai Peppercorn, Strawberry, Oxalis Pods
SURF CLAM, Nasturtium Leaf and Flower, Shallot Marmalade
TRANSPARENCY of Manchego Cheese
VERJUS, Lemon Thyme, Beets, Olive Oil
WHITE ASPARAGUS, Chorizo, Black Trumpets, Orange
WILD TURBOT, Shellfish, Water Chestnuts, Hyacinth Vapor
YOLK DROPS, Asparagus, Meyer Lemon, Black Pepper

Summer

BEEF, Elements of A1 (Part 1)
BEEF, Elements of A1 (Part 2)
BLACKBERRY, Tobacco, Smoke, Bee Balm
CHICKEN SKIN, Black Truffle, Thyme, Corn
CHOCOLATE, Avocado, Lime
CROQUETTE, Smoked Steelhead Roe, Endive, Radish
CORN, Coconut, Cayenne, Mint
CUCUMBER, Mango, Several Aromatics
DRY SHOT, Red Pepper, Garlic, Oregano
FOIE GRAS, Spicy Cinnamon Puff, Apple Candy
HUCKLEBERRY Soda, Five Flavors Gelled
LAMB, In Cubism (Part 1)
LAMB, In Cubism (Part 2)
LAMB, In Cubism (Part 3)
LICORICE CAKE, Orange Confit, Anise Hyssop, Spun Sugar
MAYTAG BLUE, Grape, Walnut, Port
OCTOPUS, Eggplant, Beans, Soy
ORANGE, Olive Oil, Almond, Picholine Olive
OYSTER CREAM, Lychee, Horseradish, Chervil
PINEAPPLE, Bacon Powder, Black Pepper
PORCINI, Cherry, Toasted Garlic, Almond
PORK CHEEK, Pumpernickel, Gruyére, Ramps
PROSCIUTTO, Passion Fruit, Zuta Levana
RASPBERRY Transparency, Yogurt, Rose Petals
RHUBARB, Seven Different Textures
SALAD, Red Wine Vinaigrette
SQUAB, Watermelon, Licorice, Foie-Gras (Part 1)
SQUAB, Watermelon, Licorice, Foie Gras (Part 2)
TOMATO, Balloon of Mozzarella, Many Complementary Flavors (Part 1)
TOMATO, Balloon of Mozzarella, Many Complementary Flavors (Part 2)
TRIPOD, Hibiscus
WILD BASS, Mushrooms, Red Wine, Several Embellishments

Autumn

BISON, Braised Pistachios, Potato, Sweet Spices
BLACK TRUFFLE Explosion, Romaine, Parmesan
CHESTNUT, Too Many Garnishes to List
CHOCOLATE, Warmed to 94 Degrees
COFFEE, Passion Fruit, Buckwheat, Mint
CRANBERRY, Frozen and Chewy
DRY CARAMEL, Salt
DUCK, Pumpkin, Banana, Thai Aromatics
IDIAZÁBAL, Blis Maple Syrup, Smoked Salt
JUNSAI, Bonito, Soy, Mirin
KING CRAB, Vinegar, Aromatics, Seaweed
KING CRAB, Vinegar, Aromatics, Seaweed (Alternate Serving)
KUROGE WAGYU, Squash, Yogurt, Smoked Paprika Taffy
MANGO, Bonito, Soy, Sesame
MARCONA ALMOND, White Ale, Pink Pepper, Lavender
MATSUTAKE, Pine Nut, Mastic, Rosemary
PEAR, Eucalyptus, Olive Oil, Black Pepper
PHEASANT, Cider, Shallot, Oak
PORK, Grapefruit, Sage, Honeycomb
SALSIFY, Smoked Salmon, Dill, Caper (Part 1)
SALSIFY, Smoked Salmon, Dill, Caper (Part 2)
SALSIFY, Smoked Salmon, Dill, Caper (Part 3)
SARDINE, Niçoise Olive, Dried Tomato, Arugula
SHELLFISH SPONGE, Horseradish, Celery, Gooseberry
SKATE, Traditional Flavors Powdered
TROUT ROE, Coconut, Licorice, Pineapple
VENISON, Encased in Savory Granola
YUBA, Shrimp, Orange, Miso

Winter

APPLE, Horseradish, Celery Juice and Leaves
APPLEWOOD, Muscovado Sugar, Fenugreek
AQUAVIT, Picholine Olive, Caraway
BEAN, Many Garnishes, Pillow of Nutmeg Air
BEEF, Elements of Root Beer
BISON, Cranberry, Persimmon, Juniper Branch Aroma
CARAMEL POPCORN, Liquified
CARAMEL APPLE, Liquified (Alternate Serving)
CHEESE, In Cracker
CHOCOLATE, Brioche, Yolks, Pomelo
CRAB APPLE, White Cheddar, Eucalyptus, Onion
CRAB, Cashew, Parsnip, Young Coconut
GOOSE, Blood Orange, Sage, Roasting Goose Aromas (Part 1)
GOOSE, Blood Orange, Sage, Roasting Goose Aromas (Part 2)
GRANOLA, In a Rose Water Envelope
HAZELNUT, Carrot, Raisin, Melted Butter
HOT POTATO, Cold Potato, Black Truffle, Parmesan
Paraffin Wax Bowls for HOT POTATO, Cold Potato, Black Truffle, Parmesan
LAMB, Mastic, Date, Rosemary Fragrance
LOBSTER, Tropical Fruits, Meyer Lemon, Hearts of Palm
MONKFISH, Lime, Banana, Monkfish Liver
NIÇOISE OLIVE, Saffron, Dried Cherry, Olive Oil
OPAH, In the Style of bacon, Endive, Radicchio
PEANUT, Five Other Flavors
PERSIMMON, Aroma Strip, Carrot, Red Curry (Part 1)
PERSIMMON, Aroma Strip, Carrot, Red Curry (Part 2)
PERSIMMON, Aroma Strip, Carrot, Red Curry (Part 3)
PORK BELLY, Pickled Vegetables, BBQ Sugar, Polenta
PUSHED FOIE GRAS, Sauternes, Pear, Chervil
SALSIFY, Smoked Steelhead Roe, Parsley Root, Radish
SEA URCHIN, Vanilla, Chili, Mint
SWEET POTATO, Brown Sugar, Bourbon, Smoking Cinnamon
TUNA, Candied and Dried
YUZU, Pine, Black Sesame, Shiso

Updated 24 Sep 2017.

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4 Responses to Index of Alinea Recipes

  1. Rhonda says:

    Phew! I checked your site yesterday and it was down. I thought you quit.

    You are not the most prolific of bloggers. However, you are dedicated to excellence which I greatly admire. Subsequently, I am hooked.

    I, for some reason, in my own small mind, named this site as “Cooking through Alinea for grownups”.

    There are quite a few people doing this now (cooking through) but I enjoy your precision and excellent photos.

    Keep up the excellent work!

  2. Thanks, Rhonda. Yes, yesterday I moved the site to a new server to accommodate the traffic and disk space for all the pix. And, if id did this any more frequently, I think I’d go broke!

    Martin

  3. michael says:

    Good stuff. This is exactly what I have been looking for. I will be a frequent visitor. I have been doing much of the same thing but confined to my own bubble.
    Mike

  4. hardeep Chawla says:

    I flew to Alinea for my aniversary just last month and was blown away. I am making hot patato cold patato for thanks giving and thanks for the detail methodlogy .As for your obession with Alinea its awesome !! I hope you have enjoyed Alinea many times and chefs and vendors should embrace you ! You are a border line stalker or a awesome admirer !!!! my mission is to visit as many as the top 50 restaurants in the world before i am too old .I am seven and couting .! I enjoy cooking as hobby and built a commercial kithen in my garage .

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