Anyone else own / cook from this book? It's based on a restaurant in Austin, TX. It has a lot of cool modern Japanese-American fusion dishes and spectacular desserts.
In either case, if anyone else has been giving this book a go I would like to hear about your luck. Most of the recipe's I have been able to cook (sous vide pork belly, wagyu short ribs, many desserts, a few sashimi tastings), but I am hesitant to dive into some of the rarer/expensive sea food since I am relatively inexperienced with seafood (i.e. my significant other doesn't like seafood much).
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