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I got it last week. It's an incredible reference for sure. I agree it has both traditional recipes to modern so it will appeal to all. I've only touched the surface but the pictures alone are incredible throughout. I've made the Surfer Sourdough (Robertson) and the Poilane inspired Miche recipe so far with a cold 24hr proof on both. Great results on both but very different breads to compare. I was intrigued by the Miche recipe having so much starter in it >120%. Normally when I made sourdoughs it was 20% area. The Robertson recipe was a high hydration dough as well compared to the Miche. Last year I viewed the SFBI online class with Robertson who shared his sourdough oat bread recipe and walked through making it. It's delicious and highly recommended. I've only scratched the surface as you can imagine. My only question so far: The book has an amazing amount of detail in terms of ovens and cooking times and temps. In fact each recipe tells you which oven is ideal yet it gives you times and temps for every other option practically! Yet for a deck oven which I'm using for the lean breads it states to bake at 470F. It doesn't differentiate top and bottom heat. In fact in book 3 I believe there is a cutaway of a deck oven and talks about the top heat at 525F and it's effect with the bottom at 470. I've always been taught to cook higher for high hydration doughs at least to start. I think its going to be personal preference. I baked my recent sourdoughs above in 2 batches: one set at 470/470 and one 525/470 both for 30 mins. The results were both great but obviously one with more color. I highly recommend the book. Price is high but think about the 4+years of work that went into it and there is no other reference out there that can match it. Best

Thanks for the first impressions. I'm quite excited for the release. One question is there a section on Viennoiserie? Best

This will be impressive for sure. Hard to believe that it's the same size as MC. All of cooking vs Flour+Water+Salt+Yeast !

Any word on the ETA of this?

Same here i upped it to a 220v model and it's night and day. I don't know what the table above is calculating but after using a professional induction burner you'll not want to use anything else.

Hi, has anyone used a Pacojet 2? Would you recommend it over the original version? Thanks

Exciting!

Not sure you can buy it separately. I bought one last year on ebay for my 2nd location. Now that the digital version is out I will probably use that more. I hope the digital version of MC is not too far behind.

I'm in. Don't really care what it looks like.

Hi, did you buy the Pacojet?

The ebook is great! Hope they're working on a eMC version too.

ditto thermoworks for sure

Thanks for the summary. It sounds like a great book. I'm going to look for a copy.

doesn't sound like it will be available this year in the USA.

Hi, I'm looking for a new cooktop. On your Miele induction units can you put a pan on that is larger than the ring? I like the new Gaggenau CX and Thermador models that can take any shape pan. I think they're limited to 4 pans at once vs the 5 with the Miele. Do you have any problems with loud whistling noise at high temps? thanks

Four Story Hill Farms birds are incredible. I've tried so many cooking techniques from the famous chefs the longest being Modernist Cuisine at Home. My favorite is Christian Delouvrier's recipe where he bastes the bird with a combination of soy sauce and butter at high temps. I love trying new roast chicken recipes but I think for a quick delicious meal this is my favorite!

Chang's recipe has a marinade in the bag too and MC has nothing I believe too.

Modernist Cuisine @ Home has a pressure cooked crustacean stock recipe fyi.

I have a Boxer 35 too and highly recommend it. I compared it to the Sammic and Minipack as well. The motor is a 16 m3/h vs the minipack so if the chamber is the same size that's a plus. Also the Henkelman has a soft air release which is nice. Finally, I recommend the H2O option on the boxer. I use it all the time and it works perfectly. It shuts off the second it starts to boil. I'm not sure if the minipack has that option. Good luck.

I believe the baking soda accomplishes this.

Thanks EnriqueB

Chris, quick question for you on the Quinoa dish. I tried this last night. After the 4 mins in the pressure cooker did you have to drain the liquid or did you boil it down before the pesto and butter etc were added? Thanks very much

It sounds like equal parts. I don't have the full text in front of me to see if it goes into more detail.

I'm thinking about trying the Roast Chicken. The recipe doesn't say to truss the chicken only to french the legs. I've been under the assumption that this is mandatory (Keller etc) do you think it matters here?

Has anyone compared Anne Willan's Canele recipe to Paula Wolfert's?