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Modernist Cuisine; the $625 cookbook. - Page 4

post #46 of 233
4/5/11 at 11:21am
I'll buy it for twenty five bucks if you don't like it.
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post #47 of 233
4/5/11 at 11:27am
Quote:
Originally Posted by iammatt View Post
Apparently, my copy will be here tomorrow. I am not holding my breath.
Curious to hear your opinions on it after you get it.
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post #48 of 233
4/5/11 at 3:22pm
My order has shipped!
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post #49 of 233
4/5/11 at 5:55pm
^ Nice. Probably picking this up for my girlfriend for Christmas.
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post #50 of 233
4/6/11 at 3:20am
Quote:
Originally Posted by iammatt View Post
Apparently, my copy will be here tomorrow. I am not holding my breath.
Quote:
Originally Posted by Stazy View Post
My order has shipped!
where did you guys purchase this from?
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post #51 of 233
4/6/11 at 4:29am
Is 625 unheard of for a series of books?
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post #52 of 233
4/6/11 at 6:12am
http://www.walmart.com/ip/15051437?s...i_sku=15051437

Thankfully, the more budget-minded shopper can now have access to scientific gastronomie cooking.

Now Cletus and Horlene can finally learn how to sois vide their fishsticks instead of using that tired old convection oven.
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post #53 of 233
4/6/11 at 4:03pm
In case anyone missed Nathan Myhrvold's TV appearances promoting Modernist Cuisine:

Charlie Rose: http://www.charlierose.com/view/interview/11562
Colbert Report: http://www.colbertnation.com/the-col...athan-myhrvold

I didn't know he was a wonderkid: entered college (UCLA) at 14, and got his PhD in physics at 23 (Princeton).

--Andre
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post #54 of 233
4/6/11 at 4:12pm
Thread Starter 
Quote:
Originally Posted by A Y View Post
In case anyone missed Nathan Myhrvold's TV appearances promoting Modernist Cuisine: Charlie Rose: http://www.charlierose.com/view/interview/11562 Colbert Report: http://www.colbertnation.com/the-col...athan-myhrvold I didn't know he was a wonderkid: entered college (UCLA) at 14, and got his PhD in physics at 23 (Princeton). --Andre
Seems like an affable fellow. I wanted to purchase a copy off Amazon this week, but unfortunately it's now out of stock. There's a seller offering a copy for $10,000, however. I hope Matt will be so kind to scan and upload all 2400 pages of his copy for us.
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post #55 of 233
4/6/11 at 4:19pm
It kinda makes me chuckle how many people who seem to have very little interest in cooking want this book. Not just on this site, but in general.
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post #56 of 233
4/6/11 at 4:26pm
Quote:
Originally Posted by iammatt View Post
Apparently, my copy will be here tomorrow. I am not holding my breath.

Why are you buying this?
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post #57 of 233
4/6/11 at 4:27pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
It kinda makes me chuckle how many people who seem to have very little interest in cooking want this book. Not just on this site, but in general.

I think you'd have to have a slight interest in cooking to be willing to part with $500+ to buy the book. And even if you aren't a seasoned veteran in the kitchen, this book seems like a compendium of valuable information and knowledge for the aspiring chef--the aspiring chef, that is, with a bit of disposable income.
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post #58 of 233
4/6/11 at 4:30pm
Quote:
Originally Posted by Manton View Post
Why are you buying this?
What do you mean? You aren't interested? Anyway, it was a birthday gift.
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post #59 of 233
4/6/11 at 4:33pm
Quote:
Originally Posted by iammatt View Post
What do you mean? You aren't interested? Anyway, it was a birthday gift.

I guess I'm not, but what I mean is, why you, of all people, who I would have figured to be even less interested if not downright disdainful.
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post #60 of 233
4/6/11 at 4:45pm
Quote:
Originally Posted by Manton View Post
I guess I'm not, but what I mean is, why you, of all people, who I would have figured to be even less interested if not downright disdainful.
I don;t know why I would be disdainful, other than that it is already three times delayed. I might not like the food, but I figure the info will be kind of cool.
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