Modernist Cuisine

[Pavlovian]

Normally a frugal person, I knew when I heard about Nathan Myhrvold's work that I had to own it. After two months of waiting the 6 volume set appeared at my door.

So far, and I'm only working through the techniques volume, I'm impressed. The writing style is clear and engaging. The photos are incredible. Imagine Alton Brown with a much larger budget and Harold McGee as the screenwriter. I thought I was fairly grounded in fundamentals, but only a few pages into it and I'm learning new things.

Anyone in Austin also have a copy?

Anyone interested in a meetup to discuss or perhaps even try some specific technique?

[Steven Dilley]

Four weeks, give or take, until my set is due. While I'd rather have the second press with its corrections and edits, based on dates, I'm guessing mine will be the last of the first pressing.

Corrections from the first run can be found here: http://modernistcuisine.com/about-mod...

[twyst]

I have ordered them, won't have my set until july though according to the site :(
Every review I have read has been spectacular. I've heard quite a few people say they would throw out every other cookbook in their kitchen just to keep theis set.

[sqwertz]

I need to see something like that before I buy it. I'm very particular about my culinary library. I figure I'll wait for the bootleg version. The guy was Microsoft, right? A bootleg version is inevitable :-)

-sw