Recreate Next's "Paris: 1906" Menu with iPad Cookbook Released Today

The cover to Next: Paris 1906 (Image via Next's Facebook page.)

The Paris: 1906 menu at Chef Grant Achatz's Next made national headlines. It seems like it was so long ago; after all, Next changes its menu concept four times a year.

Now that Next is onto their Childhood menu, all the hype about their amazing take on turn-of-the-century French cuisine has fallen away. Whether you managed to get tickets or just drooled over all the pretty pictures on the internet, now you can make all of the courses from that menu at home.

The Next Paris: 1906 cookbook is now available for iPad through the iTunes bookstore. Chicago Tribune reporter Kevin Pang reported iPads are the target device; iPhone screens are too small, resolution on Kindle screens aren't good enough and Android tablets "haven't really caught on." The book includes recipes and beautiful photos, with detailed instructions for creating everything that hit the table during those three months of Gallic Heaven. The price? Only $4.99, and it can't sell out.

Like Achatz's Alinea cookbook, Next: Paris 1906 is intricate and complex, with ingredients measured by the gram. The Feast got an exclusive sneak preview, and the pictures look absolutely gorgeous. Photos come from the kitchen and from the dining room while the menu was being served. Next and Alinea partner Nick Kokonas told The Feast that the Tour of Thailand and Childhood apps were already in the works. Soon, you will be able to have a whole virtual bookshelf filled with every meal at Next.

We hope that this becomes a model for restaurants and chefs moving forward. There are so many restaurant recipes that we'd love to replicate, and not all of them have the prestige as an Alinea or a Momofuku. The ability to self-publish at a low price lets chefs connect with their customers and create a product that both refelcts their personality and allows diners get even closer to the kitchens that they love.

Contact the author of this article or email tips@chicagoist.com with further questions, comments or tips.

By Anthony Todd in Food on November 15, 2011 2:20 PM 0 Comments

Comments [rss]

mrtexasfreedom

I suppose the Austinist has completely self-imploded. This article was posted to the front-page as if it pertained to the interests of Austin residents. The whole appeal of the -ist network was localized content. Now we've got trash syndicated from all the other cities on the Austinshits. Might as well browse USAtoday.com.

mtf

JC

You guys are so cute. This has been going on for weeks.

Lampredotto

WTF?!?!? This showed up on DCist too. Gothamist LLC is turning into Gawker Media what with all the cross-posting. (Note: comparisons to Gawker Media are not a good thing.)

Hint to Gothamist: quantity of posts <<<< posts having any local relevance whatsover.

JC

Wait a second, Todd. Where's the rant on how such rich food can't possibly be good for you? Think of the fat and sodium content, not to mention it's probably not gluten free! Also, this post should be marked as advertising, because it sure reads like it.

Guest

Why not get a copy of Escoffier's Le Guide Culinaire and cook out of that? I think most people are shocked when they eat Escoffier's recipes (correctly prepared) that classical French cooking *ISN'T* the heavy, fat laden stuff it's been trashed as.