Originally Posted by robin
Curious to hear your opinions on it after you get it.
OK, so obviously I haven't read the whole thing, and I have made only a few recipes from it, but I have to say, the more I have it the more I like it. Especially cool is the very beginning of volume 2 where they explain the ins and outs of traditional cooking methods. It really gives you a good handle on why some things can be a pain in the ass to get right, and others are more effective. I've really enjoyed learning why cooking in an oven basically sucks, which is something that isn't unfamiliar to a lot of us who have cooked a good amount, while other methods seem much more consistent.
Other parts of the book, especially the fetishizing of making the ultimate (fill in the blank with comfort food) is kind of boring to me, but that may be because I don't associate those foods with what I really want to eat as much as others do. I think it is going to be popular, though, with a lot of the people getting turned on to food recently, a bit how foodguy talks about the crossover from cocktail culture to wine culture.
Other stuff is cool, but a bit too geeky for me, but whatever. I just don't demand some of the same in depth knowledge others do, but if you have a particular question, like what is the optimal frying batter for a certain outcome, they can be great. I just don't want to wade through all of it.
What I don't really like, because I kind of have a problem with it in general, is the amount of time spent on all of the modern gels and chemicals used to create different textures. I suppose I should like it, as they might give great outcomes, but I have some sort of innate problem in reaching for a jar of sodium hexomatophosphate in order to get just the right temperature on an aspic. Not sure why, maybe it is the proximity to Alice Waters.
Hope that answers some questions, I'll post more thoughts as I get more into it.