buddahj Posted March 14, 2011 Share Posted March 14, 2011 (edited) That's a lot of cheddar. misspelled cookbook Edited March 14, 2011 by buddahj Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 14, 2011 Share Posted March 14, 2011 for that price, i better be receiving some truffles and foie with it. Quote Link to comment Share on other sites More sharing options...
detlef Posted March 14, 2011 Share Posted March 14, 2011 I read about that in Newsweek. FWIW, that guy is going to have to sell a ton at that price to make it pay for itself, dude is fracking loaded and this seems to be, quite literally, a labor of love. Quote Link to comment Share on other sites More sharing options...
WashingtonD Posted March 15, 2011 Share Posted March 15, 2011 Wow This reminds me I want to start a thread on folks favorite cookbooks and why (what great recipes are within those books) We've got a great collection, but I'm always interested in hearing what others love WD Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 15, 2011 Share Posted March 15, 2011 Seems interesting, but I won't be dropping coin on it, that's for sure. Quote Link to comment Share on other sites More sharing options...
detlef Posted March 15, 2011 Share Posted March 15, 2011 Seems interesting, but I won't be dropping coin on it, that's for sure. Well, mostly because you'd then have to turn around and spend 10s of thousands in lab equipment to make most of the things in the book. Make no mistake, this is not a cookbook. This a tome on science and food. My fear, actually, is that it will do more harm than good to cooking as a whole. There are already likely as many chefs who are into this sort of thing and are actually talented enough to use this technology to make delicious food as we need. Especially considering that each one of them has guys working under them who are learning the right way to harness this mix of science and art. This book means that any d-bag who's willing to plunk down the money for the machinery can start turning out hi-tech food. And, from what I've seen thus far, in the wrong hands, the food is down-right weird. Sure, in the hands of the true visionaries, this sort of thing can be an amazing thing. But if the same hacks that are pounding out sub-average fancy stuff decide to "take it up a notch" and go this way, I fear the results will be tragic. Right now the worst they can do is over-cook the rack of lamb or over salt the demi. Wait until they try calcium carbonate/sodium alginate reactions and the other squirrely stuff these guys are doing. I've eaten at a few of the places who dabble in this world and produce inspired and beautiful food. I've also been served far more attempts at this by guys who simply had no business messing with it and it's been unfortunate to say the least. Quote Link to comment Share on other sites More sharing options...
montster Posted March 15, 2011 Share Posted March 15, 2011 Well, mostly because you'd then have to turn around and spend 10s of thousands in lab equipment to make most of the things in the book. Make no mistake, this is not a cookbook. This a tome on science and food. My fear, actually, is that it will do more harm than good to cooking as a whole. There are already likely as many chefs who are into this sort of thing and are actually talented enough to use this technology to make delicious food as we need. Especially considering that each one of them has guys working under them who are learning the right way to harness this mix of science and art. This book means that any d-bag who's willing to plunk down the money for the machinery can start turning out hi-tech food. And, from what I've seen thus far, in the wrong hands, the food is down-right weird. Sure, in the hands of the true visionaries, this sort of thing can be an amazing thing. But if the same hacks that are pounding out sub-average fancy stuff decide to "take it up a notch" and go this way, I fear the results will be tragic. Right now the worst they can do is over-cook the rack of lamb or over salt the demi. Wait until they try calcium carbonate/sodium alginate reactions and the other squirrely stuff these guys are doing. I've eaten at a few of the places who dabble in this world and produce inspired and beautiful food. I've also been served far more attempts at this by guys who simply had no business messing with it and it's been unfortunate to say the least. I love a good meal, but if scientists are going to take on food, they need to invent a fcking food pill that I can take when my wife and I can't decide where to go, can't decide what to order in and are too tired to cook anything, a scenario that invariably involves an argument and ruining my prospects of sex. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted March 16, 2011 Share Posted March 16, 2011 Why would anyone buy this when they could come here? Quote Link to comment Share on other sites More sharing options...
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