8 of 9 people found the following review helpful
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This review is from: Ideas in Food: Great Recipes and Why They Work (Hardcover)
useful and worth getting, if one is interested in knowing what goes on beyond the scenes in contemporary restaurants. this book is divided into sections: one for home-cooks and one for professionals. the information (technical and scientific) is sometimes daunting, but it is necessary, I guess.
I started reading their blog and then I bough the book. I would not say this is a MUST have book (a more home-cook friendly book is How to Read a French Fri) but one does get a lot of good info about the how/why of food.
some recipes are not terribly inviting, especially from a European point of view (as with many American cookery books one would occasionally like to say to the authors: less is more). there is a Japanese slant/twist to the whole book, that is not particularly inviting for me, but this is a matter of taste.
I would suggest: first read the blog, then check the book out in your library and get the feel of it. then buy it.
all in all: these guys know what they r doing and do it pretty well. I am glad I bought it. did it throw an amazing new light onto my cooking and knoledge? no. Did I get more than a couple of useful tips and hows? definetely.