Next Restaurant - Paris: 1906 Book Reviews

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Awesome. Great value! Can't wait or Thailand!

Great for professionals. A beautifully illustrated book. I highly respect the work and vision of the Chefs. As a chef myself, I look forward to using some of these recipes. As for the home cook, above and beyond the adaptation in technique that would be needed to execute these dishes at home, I noticed several mistakes and type-o's in the instructions. The most glaring is in the first step of the Gougeres where is asks to bring water, salt and flour to a boil. It then asks to stir in flour in the next step. Butter should have been added first, along with the water and salt and once at a boil, the flour added. This is only one of many inconsistencies I noticed. Apparently there was little effort to edit before publication. I look forward to the next edition and a hopefully better prof-read text.

Stunning. This book is practically a public service.. This is a true tour de force - and I hope Achatz and company does this for the future Next Restaurant Dinners. Buy this book if: 1) You want to get a sense what the experience of dining at one of the top restaurants in the US is like 2) You want to dig into the mind of one of the most creative chefs in the country 3) You like pretty pictures of food 4) You actually want to make some very delicious but contemporary food. I doubt most people who buy the book will actually make anything from it, BUT I can assure you that the recipes are actually quite wonderful. An experienced cook should have no problem following the instructions and producing some very stunning results. Each recipe on its own is not all that complicated, but reproducing the entire dinner would indeed be extremely time consuming. (You will quickly realize that paying only $100 for a meal like this is not just cheap, but a steal given the complexity involved, in aggregate.) Anyway, for a mere $5 this is one of the deepest food publications of the year. Bravo!

Worth every penny. the photographs are stunning and the lay out is clean and beautiful. This book is clearly a labor of love, and I am eagerly anticipating the next in the series. This book has set a new bar for the way restaurants publish their books.

Great work. I'm a culinary student and a line cook in the Chicago area. I find the ideas and concepts in this book to be amazing. One of my projects for school is to prepare a presentation on food/chefs. I chose to write about the progression of cuisine and kitchen equipment over time. My focus is on the evolution from Classical to Nouvelle to Modernest as it relates to the application of new technology in the kitchen. Starting with Escoffier and Classical moving to Point and Nouvelle and then I was going to look at Blumenthal and Keller. Keller uses new equipment to enhance Classical preperation. Blumenthal uses new equipment to take food in a new direction. After reading your ibook I am replacing Keller (under pressure) with Next. In the end we must embrace and understand the foundation if we hope to build on it and make it our own. Your application of modern technique to the classical methods/foods is exactly what I have been trying to articulate. Thank you for writing this work!

How to get ingredients. Love the detail! The pictures bring back all my memories of my first Next experience. We were so excited to buy Paris 1906 that we bought an iPad so we could. We want to relive our experience of Paris 1906 with our friends who were not so lucky. How can we get access to the exotic ingredients? Maybe an online service to buy ingredients not found in Chicagoland area that has proceeds go to charity. I would pay for my Chef aka boyfriend to be able to try to replicate at least once.

Amazing. Being a chef I appreciate what chef Achatz and his team is doing. This book allows myself and others to step into their kitchen and experience what they do.

Amazing eBook. Whether you were one of the "lucky" ones to dine at Next Restaurant during this revolutionary inaugural menu or if you are a fan of Grant Achatz & Nick Kokonas's Alinea, this is a stunning online read of the Next Paris 1906 menu. The 127 pages leaves no details out in terms of the main dining room and the Kitchen table presentations including the non alcoholic and wine pairings. This eBook is an awesome reminder of this ground paving restaurant's approach to dining. Order a copy today and you will not be disappointed.

Makes you cry with delight. I missed the first several menus at Next. This and the Thai ecookbooks are available, and makes you appreciate the work that went into the production of every meal. I am now a season ticket-holder, and am looking forward to the upcoming cookbooks, now long overdue. While it is difficult to reproduce the recipes, it is not impossible. Reading the cookbooks, though, just makes one a better cook.

Do not buy this book. Impossible to navigate. You can tell there are some beautiful pictures but you can't turn the pages properly. Waste of money.

Next Restaurant. The book is very short for the money and extremely hard to read. The formatting is terrible. Nice pictures but very few recipes. For the money, I was expecting a few more recipes and something in a readable format. I wish I knew that all the measurements were European.

Simply Amazing. So since I've never been able to eat at Next, I didn't even know this restaurant existed until about 5 months ago, I decided to buy this ebook so I could make the menu at home. Needless to say it was the most fun I've ever had in the kitchen and I can't wait until the Thailand book comes out so I can make that menu as well. Great work from the Next Restaurant team.

Great!. Wonderful review of Next's first menu. Can't wait for Thailand!

If u like recipes. A great work of classic recipes. Photography is beautiful. Anyone in the industry will appreciate all of the work that went into making the menu, however, it keeps the reader wishing there was a bit more substance, narration, and documentation of the actual event of executing the menu.

Awesome!. What a great cookbook. Looking forward to Tour of Thailand and Childhood!

Great content, frustrating presentation. The book is absolutely beautiful, but I find the way the layout works to be very disorienting to read. When viewed fullscreen, the pages slide from side to side as they're 'flipped'. There doesn't seem to be any way to just flip to the next page without the animation.

Paris 1906. A work of art by gastronomic artists

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Wow. Amazing book. So much information, value for money!! Can't wait to see the Next one....

Next ibook the way forward. I have recently purchased this ibook having been a fan of Grant Achatz for some time i was very very pleasantly surprised by the quality of this ibook, it is very obvious that a lot of thought has gone into this and this has set a precident for the future of cookbooks, it reminds me of when Marco Pierre White released White Heat, groundbreaking ! keep up the fantastic work, i am looking forward to the next installment in the series. Well worth the money too 10 out of 10. Nick Allen. United Kingdom.

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