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...
So excited at all this Phx coverage. In addition to the one already named, two other spots to check are www.ttdphx.com (Things To Do In Phoenix) and the WWW.phoenixfoodnerds.com board where a lot of smart folks sound off