Today I learned that former Microsoft executive and inventor Nathan Myhrvold has a cookbook coming out called "Modernist Cuisine" from this L.A. Times article:

http://www.latimes.com/features/food/la-fo-modernist-cuisine-20100923,0,7059582.story

I haven't seen his yet-to-be published $625, 2,400 page book, but it seems to suck the fun out of cooking and maybe I'm old school, but I don't like this hyper modern take on food that's getting a lot of attention lately. Yes, technically, these emulsions and powders and foams and blah blah blah are food, but not the kind of food I want to be eating or cooking.

What do you guys think, are you interested in the science of modern cuisine and do you find this kind of food appealing?