So I've had the Modernist Cuisine for Home book for about a week now. I've only cooked a few recipes out of it.
Beautiful book, full of lots of new ideas and nothing that requires a commercial centrifuge or paco jet.
Some recipes are, just cause you can as opposed to must try.
It doesn't cover many of the new modernist ingredients. I've already had to solicit the feedback from Bienik. Man know kitchen science and is a artist at plating.
But I found a new site looks like it dedicated to helping noobs explore this modern gastronomic approach to cooking.
Hax--nobody's talking to you ;-) save your stories of herecy and the like.