Let us know when you try any of the recipes...I spent hours in B&N the other day when I was supposed to be buying gifts, looking at all the cookbooks I'd like to buy.
Joined: Fri Dec 19, 2008 11:21 am Posts: 1403 Location: Six Shooter Junction, Texas
I will, so far it is pretty interesting, it is a combination of science, sous vide, and modernist cooking, kind of gives you enough info in each area to whet your appetite to go further and deeper. Certainly not comprehensive in any area.
It has a "home cook" section as well as a small "professional" section with some pretty interesting if not "gimmicky" tricks such as using an ISI whipped cream maker to make a coffee foam batter to fry onion rings in. If nothing else it stretches the imagination and makes you think a little differently about food and it's preparation.
A good "feeder" book into other more comprehensive books such as Harold McGee.
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