MODERNIST CUISINE- worth the hype/money?
my wife is a pastry chef and still in school for some related stuff, i would say her overall cooking level is like a 60/100* in regards to complexity and what she actually uses in day to day life. she is convinced she needs a copy of Modernist Cuisine, which as you guys know is like $450. for those in the know, is this book actually that useful outside of food science/working in a commercial molecular gastronomy setting/etc?
how much use do you really get out of it? $450 is a lot of money, and i would gladly spend a more reasonable amount for something comparable (ie: the 'at home' version, which is still pretty pricey, but $100 is much more reasonable). Thanks!
*arbitrary number rating system i just came up with...