2. Is this book worth it for a home cook who has experience with sous vide? I have read that TK's temperatures aren't recommended, but I know enough to go off of what I prefer/learned. It is the other recipe ideas, techniques, and nuances I'm hoping to pick up.
What do you think?
Honestly I would say no, it's not a must have book. I'm a huge Keller fan, but even though it's only 5 years old this book seems dated when it comes to sous vide cookery. Better information is now available on the internet on sites like this and chefsteps, and modernist cuisine is several orders of magnitude better for cook times/temps IMHO
Edited by Twyst, 05 January 2014 - 08:58 AM.