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New York, NY 10022
USA

Alta Editions is an award-winning publisher of beautiful online cookbooks. 

Unconventional

Unconventional, Alta Editions' fourth cookbook, presents the stories and recipes of rising star chefs Jehangir Mehta, Jesse Schenker and Francisco Migoya.

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As the title suggests, this cookbook follows the unconventional career paths and cooking styles of three successful chefs. Recipes are highlighted by beautiful images from acclaimed food photographer Evan Sung.

Format: Online   |  Publisher: Alta Editions   |   Recipes: 15  |   Price: $3.99

We’re shining a light on three chefs whose career paths and cooking have been marked by choices that seemed unusual, but turned out to be rewarding (and delicious!). Choices that were, in a word, unconventional.
— From the Introduction

A FEW OF OUR FAVORITE DISHES FROM unconventional

I find that being unconventional is not just about putting weird flavors together. Anybody can do that. Putting normal flavors together in a different way, with a new method, can be unconventional.
— Francisco Migoya

about The Authors

Jesse Schenker is the executive chef and owner of the restaurants Recette and The Gander in New York City. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined technique combined with his passion for comforting and satisfying food.

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Jehangir Mehta opened Graffiti in the East Village in 2007 after receiving acclaim as a pastry chef at New York City restaurants including Aix, Compass, and Jean-Georges. From his tiny East Village kitchen he produces some of New York's most exciting dishes.

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Francisco Migoya is the head chef at Modernist Cuisine, the award-winning publisher of the modernist cooking masterwork of the same name. He was previously the owner and chocolatier at Hudson Chocolates and Executive Pastry Chef at The French Laundry.

About The Photographer

Evan Sung is a prominent food, lifestyle and travel photographer based in Brooklyn, NY. In addition to his long freelance tenure with The New York Times, Evan has traveled and photographed for clients like VogueWall Street Journal, GQ, Bon Appetit, Food & Wine, Gourmet, Art CulinaireDelta SKY, and many others. Evan's work also appears in several cookbooks with Michelin-caliber chefs, including To The Bone by Paul Liebrandt, Classico E Moderno by Michael White, Marc Forgione by Marc Forgione and North by Icelandic Chef Gunnar Gislason.


Alta Unlimited

 

Subscribe to Alta Editions and get unlimited access to Unconventional and other exceptional cookbooks. Each month you'll get access to a new cookbook along with our favorite tips, stories, quotes and recipes from the book. 

 
 

Get access to our growing library of gorgeous online cookbooks for just $4.99/month after your free 30 day trial. If you're not inspired to cook and share delicious meals with your friends and family we'll give you your money back, no questions asked.