I recently received a $550 promotional credit from Amazon to be spent only on ebooks and print books. I was thinking cookbooks with focus on technique and the scientific aspects of cooking to get specific results. So my question is did Modernist Cuisine live up to the hype when first published? Is it an excellent textbook/reference manual? Is it worth the money? It's been two years for everyone to judge thoroughly. Or are there other better books I should consider? (Alton Brown, Blumental) If you suddenly had the opportunity to get free cookbooks what would you get?