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Just curious how many of you own this? I have two volumes on loan from a university library. Have read about four chapters on pretty general topics like deep frying, braising vs Stewing, problems with oven cooking etc. Very interesting but it's an intensive scientific read not a lay back in your rocker type read. Anyone?
I don't have the full set, but they are releasing "Modernist Cuisine at home" in October which will be $140 versus the nearly $500 for the full set (it's available for pre-order on Amazon). Seems like that edition will probably be a little more accessible and relevant for regular useage. I'll probably end up buying that if early reviews are positive.
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