I've been reading it today. For those who want to see how SV is done at FL and ps, it's great: terrific photos, lots of recipes from the restaurants. For those who'd like to cook those dishes in our own kitchens, it's a little disappointing. The recipes are as complicated and demanding as you'd expect in Keller's restaurants, which means they generally aren't very accessible for home cooks.
Would the complexity/difficulty comparison be with FL or Bouchon ?
I'm presuming that this might be about super-crafting everything that goes into the bag, but could you give us a more specific idea of what you are referring to? Are we talking fantasy ingredients as well?
Many pretty much demand chamber vacuum sealers, which most home SV cooks don't have.
Is this because of a big liquid content? Or...?
Even the use of metric quantities is less than user-friendly, though obviously not a deal-breaker.
Metric weights are excellent for precision, and easy to scale quantities up or down... Personally, I drink proper big UK pints of beer and worry about the mpg of my car, but I also think metric weights are the preferred way to communicate a recipe!
So it's a fine book, but it doesn't really provide the comprehensive guide for home SV cooking that I'd been hoping for.
I understand that clearly it is not
targeted at introducing home cooks to SV, (as one set of rumours had it), but is it really just coffee table fantasy material, or do you think its something to provide practical and aspirational source material for 'ordinary' pros and obsessive amateurs?
It sounds as though we need to give NathanM the hurry-up!
"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan