1564 replies to this topic

[nathanm]

Indeed, we are working night and day to meet our deadlines. We have a LOT of pages to proofread! We will have a website up soon, but for now our priority is the book.

[kathryn]

Good luck and let us know when you're ready! :)

[mkayahara]

I've been really excited about this book for a long time. I was prepared to shell out the money when the anticipated price point was in the $300 range. But with where it is now - and keeping in mind that Amazon.ca isn't listing it, so I'm not sure I can get the "Amazon discount" - I'm wondering: if it's already divided into 5 volumes, why are they not being released separately? I'd happily buy all five at $125 each, and it would allow me to spread out the expense in a way that works with my cash flow situation. But, with all due respect, given the choice between this book at $625 and a brand-new Polyscience Sous Vide Professional at $800, I'd rather be able to *do* sous vide cooking than just read about it.

[nathanm]

It will be on Amazon.ca. I have no control over the discount, but my understanding is that Amazon Canada discounts more or less like the US site does.

We are not selling it as separate volumes - the book is written with extensive cross referencing between the volumes, so each volume would not stand alone very well.

[Chris Amirault]

Decided last night that this is my likely 2010 Xmas present. A few questions:

Are the illustrations both of finished dishes and of methods? Are we talking Cook's Book or something less/more detailed?

I'm assuming that this is aimed at home, restaurant, and industry cooks. How are those various audiences handled? For example, for how many servings are most recipes scaled?

The Amazon page suggests that the techniques are not merely molecular but encompass traditional techniques as well. Does that mean that there are recipes on those traditional techniques or just research, insights, tips, and that sort of thing?

What's on the cover?

I'm really dying to see a table of contents....

[Chris Amirault]

Oh, and is there any benefit to pre-ordering through Amazon now -- or waiting until later this fall? For example, will the price drop? Will I be guaranteed a copy if I pre-order now?

[nathanm]

If you order through Amazon now you are guaranteed the lowest price between now and when your order ships. They may raise the price later - but this is not something I am involved with.

Table of contents will be up soon - on both the Amazon page and a new web site. But we're busy with the book at the moment.

The photos are of step-by-step methods and final dishes and everything else in between.

[Chris Amirault]

OK. I'm in. Preordered.

[Quasar]

Does anyone know if the book depository is going to stock these volumes?
I'm in Australia and I find the way amazon pack their books is not great for a long trip, especially if they books are heavy so they always arrive with a little bit of damage to the corners which drives me nuts.

Cheers
quasar

[nathanm]

Amazon will stock it world wide. It will also be distributed to various book stores, and we have talked to people about distributing for us in Australia. I am not sure what you mean by "book depository" - if that is a specific distribtor.

The book is being packed into a shipping box at the printing plant. So it should arrive in its own shipping box the way that a TV or computer would be packed.

[slkinsey]

Any chance you might sell any signed copies? That would be fun.

[nathanm]

We are trying to figure out the logistics of how we could sell signed copies. So there is no offical plan to do so yet, but we may come up with one. Right now our focus is on finishing. I have about 400 pages to proofread and correct this weekend.

[Quasar]

I am not sure what you mean by "book depository" - if that is a specific distribtor.

Hi Nathan,

Thanks for the quick response, I have pre-ordered from Amazon.

The book depository is a huge online book seller in the UK www.bookdepository.co.uk and they also have a US company www.bookdepository.com
They ship all over the world for free so quite a lot of aussies use their services.

Thanks again for the help and best wishes for getting the book together.

Quasar

[nathanm]

At long last our web site for my book Modernist Cuisine is up and running! We announce it officially on Monday, but I thought that you might like to check it out a bit early. The site is a work in progress and we will improve it over time, but the basic version still gives a lot more information than has been available up until now.

The Table of Contents gives a good overview of what is in the book. The web site also shows some of the photos.

The sous vide chapter is 86 pages, but sous vide information occurs throughout the entire book.

The book itself is still being finished - we are reviewing galley proofs of some volumes, and doing final proofreading of other volumes this weekend. We have a few more weeks of work ahead of us to get evething done. There are a lot of details to check in 2400 pages!

Publication date is still December 2010. I hope you like the book, but in the meantime, I hope you like the web site.

This thread, and the feedback I got from posts here was the main inspiration for the book. Thanks to everybody here for the help and encouragement over the years!!

[ScottyBoy]

Oh wow the website is awesome! Congrats on the book, I'll need one once you're done! I'm starting to incorporate more of these new techniques after getting a solid French/Italian base for the last 9 years. Looking forward to what I get to learn from your book! Is that a pre-order special on Amazon?

Edited by ScottyBoy, 07 August 2010 - 09:13 AM.

[KennethT]

Very exciting! I can't wait for my copy to arrive... When not in use, I think I'll keep it on my bookshelf next to the printed sheets of your original temp/time tables from early on in this thread (around page 7, I think)... They have been invaluable and I think you're one of the main reasons this thread has become so important to so many people! Just wanted to say thanks....

At long last our web site for my book Modernist Cuisine is up and running! We announce it officially on Monday, but I thought that you might like to check it out a bit early. The site is a work in progress and we will improve it over time, but the basic version still gives a lot more information than has been available up until now.

The Table of Contents gives a good overview of what is in the book. The web site also shows some of the photos.

The sous vide chapter is 86 pages, but sous vide information occurs throughout the entire book.

The book itself is still being finished - we are reviewing galley proofs of some volumes, and doing final proofreading of other volumes this weekend. We have a few more weeks of work ahead of us to get evething done. There are a lot of details to check in 2400 pages!

Publication date is still December 2010. I hope you like the book, but in the meantime, I hope you like the web site.

This thread, and the feedback I got from posts here was the main inspiration for the book. Thanks to everybody here for the help and encouragement over the years!!

[PeteJ]

The photography is inspiring, Nathan. Great job!

[shacke]

Nathan

Congratulations on a monumental and truly pioneering task. You have done an enormous service to so many people who appreciate bringing out the best in their cooking.

What a journey you have taken since your first post on this thread many years ago.

Thank you

Evan

[LindaK]

This is incredibly impressive. Until now, I couldn't imagine a 2400 pp cookbook--but reading through your Table of Contents, every chapter looks to be essential. And the photography is gorgeous. Bravo!

[Dakki]

Ditto to what Linda said. Looking forward to this book!

[ScottyBoy]

My personal Christmas present, check.

[Peter the eater]

Wow. Congrats to you and your crew Nathan.

[Kent Wang]

The photography looks even better than Under Pressure. Many of the photos feature pots, pans, and other equipment cut in half -- was that done in reality or just Photoshop?

I'm excited to read about the rotary evaporator, centrifuges, and other equipment I could not possibly ever afford.

[nathanm]

We really cut things in half! Lots of things...

Photoshop was also needed in some cases. For example to show a pot cut in half we usually had to glue pyrex glass over the half, then use photoshop to take out the evidence of the glass at the edges. This is like in Hollywood movies where people fly through the air supported by wires, then they digitally remove the wires.

[nickrey]

The index to your book fully justifies the faith we placed in you by pre-ordering when it appeared on Amazon.

Well done! Can't wait to read and use it.

[umami5]

Congrats on the book, website and the entire project, it looks absolutely amazing. I cant wait to get it over here to Ireland.

[nathanm]

Thanks for all the positive feedback!

[Brianemone]

I was interested when I first heard about it, now? Must have!

It's a shame it's releasing when it is though, I'll be staging in Australia for a month and won't have money for a while.

[FoodMan]

Wow. This looks spectacular Nathan and will be the highest item on my Xmas list. Your team seems to have done an outstanding job. Unfortunately I might have to wait a bit before I can convince my SO of how much I NEED this as opposed want this at this price tag.

[RDaneel]

Wow, very nice. It looks like the book may actually live up to the hype! ;-) I'm very excited to receive my copy - it looks incredibly educational, but also a lot of fun to read.

I'm wondering if the recipes listed in ToC are just examples - are there more? I'm certainly happy with what is listed, but I'm guessing that a 66 page section like "Tough Cuts", even with the gorgeous photography, includes more than eight recipes. Of course, they could be "lessons" as much as "recipes," and be much lengthier than I'm assuming. Nathan, if you have a moment, could you resolve my confusion? Thanks!

EDIT - Ah, I think I understand a bit better. Looks like the recipe section in Vol. 5 is for special plated items, while there are recipes spread throughout a couple of the other volumes as well. So there are many (hundreds?) of recipes, just not all in Vol. 5.

Edited by RDaneel, 09 August 2010 - 08:40 AM.