Keyah Grande (Pagosa Springs)

[joesan]

Great thread - thanks Molte e.

I'd also like to add - don't Alex and Aki seem like great people?

I love the way they share their ideas and bounce things of other talented people. It's a great philosophy and one in which everyone in the culinary diaspora wins by having new, fresh dishes and processes - and in turn sparking further creativity. Its in marked contrast to the NDA and copyrights proposed by others.

[McAuliflower]

Great thread - thanks Molte e.

I'd also like to add - don't Alex and Aki seem like great people?

I love the way they share their ideas and bounce things of other talented people. It's a great philosophy and one in which everyone in the culinary diaspora wins by having new, fresh dishes and processes - and in turn sparking further creativity. Its in marked contrast to the NDA and copyrights proposed by others.

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Alex and Aki are now offering a book of inspiration for purchase. It's $49.08 softbound, or $18.75 as a download.

From their blog:

"We decided to take advantage of modern technology and self-publish the first book ourselves. It's not a recipe book, although we're working on a few of those, it's a book of photographic inspirations. All of the pictures have been featured here on the site. We've picked our favorites and compiled them into an album of sorts, complete with menu descriptions so that you know what you're looking at. Sometimes a picture is better than a recipe because it gives you a jumping off point without any constraints on your imagination. Alex was the architect, choosing and arranging the photos for your pleasure. So, if you enjoy the site, please take a look at what we've created. If you like it, you can purchase it here or use the bright blue button at the top of the page. *the book is 172 pages long with 172 images and it is soft bound "

[molto e]

For those looking for a holiday gift, coffee table book or some serious food porn then the first book of photos from Chefs Aki Kamozawa and H. Alexander Talbot of the "Ideas In Food" blog is a must have: