Twyst

Picked up World of Nobu and was a bit surprised there are no measurements for anything. I guess it encourages mixing sauces etc until they please you, but I do find the book a bit strange and not sure it's worth the purchase if you have the previous books. It is beautiful though.

I use the pasta dough recipe from the french laundry cookbook for almost everything, its really easy to work with and pretty much foolproof.

http://smile.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527/ref=sr_1_1?s=books&ie=UTF8&qid=1416459462&sr=1-1&keywords=mexico This rather new book is the closest thing I have seen to David Thomson's Thai Food when it comes to Mexican food as far as being a comprehensive book. It doesn't have quite the amount of history/regional information of Thai food, but its still a great book to thumb through. I have not cooked from it yet, but having looked through it it seems it may be just what you are after.

I know you have answered this before but I can't find your reply, what kind of plates are those?

I have eaten at Qui (#1) quite a few times with mixed results. Sometimes fantastic, sometimes merely pretty good. I don't think it as good as the work he was doing as Chef de Cuisine at Uchiko. La BBQ is also on the list somewhere in the teens. Totally overhyped in my opinion, its not even close to the best BBQ in the region or even the city.

Trimmed and glued ribeye cap, pommes puree, kale sauteed in smoked rendered ribeye fat, marchand de vin

Ive been trying my hand at home made ravioli quite a bit lately, and while the results have always been delicious, my ravioli are always very wrinkly and shriveled looking when I take them out of the water. What is causing this?

6 books outlining every dish they came up with over this time with essays etc. Appears to be about the size of Modernist Cuisine and has about the same price tag. I can't say I'm really that excited about it but I preordered anyway to add it to the collection as it wil surely be a historical record of what the pinnacle of that movement in cooking was about at the time. Even though it only shuttered 2 years ago, it seems like so much has changed in the culinary landscape. http://www.amazon.com/gp/product/0714865486/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

I find Benton's much too salty for my tastes. I like it cooked in dishes, but as far as just eating a slice of bacon I think it's just too much. My bacon tastes are pretty pedestrian as I'm happy as can be with regular Wright's bacon from just about any grocery store.

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

I have "inherited" a few hundred sheets of gelatin in a zip lock, but I have no idea what bloom strength they are. Is there an easy way for me to find out?

I have 6 extra whole prime strip loins laying around at the minute that need to be used. I'd like to experiment and make pastrami with a couple of them. Would I significantly reduce the time cooked sous vide to only a couple of hours since this is already a pretty tender cut, or should I just cook it like the book suggests for shortrib/cheek/brisket/whatever?

Ill second the Benriner recommendation. Ive used tons of different mandolines in various kitchens, but I always come back to the trusty benriner for making uniform paper thin slices. If you are going to use it to make gaufrettes or something you will want something like you linked in the OP

Used them at least a dozen times with zero issues. Would not hesitate to use them again.

Most green vegetables or leafy greens are much better prepared in traditional methods. Cooking them sous vide can lead to discoloration etc. Sous vide is great, but for some things traditional cooking methods are just much better.

Konosuke HD, Ridiculously thin, easy to sharpen, takes an extremely sharp edge and holds it well, and is semi stainless. I'd go with a 270, I have a 240 suji and often wish fr a tad more length when slicing fish.

Yes, you will. I just registered mine today when I saw the promo was available. I had only registered the full set before and as soon as I registered the at home book I got the email.

I used the 50% off promo code that was emailed to me and bought the recently released ebook edition for my ipad. There are a few new recipes and some of the tools available to make scaling your recipes make things a little easier on you when you need to upscale/downscale a recipe. Was well worth the $40 to be able to keep the book with me at all times conveniently. http://modernistcuisine.com/2013/11/introducing-the-modernist-cuisine-at-home-ebook-edition/

Pickles Pigs and Whiskey really exceeded my expectations. Its a really good book, far better than smoke and pickles in my opinion.

It was pretty much what I expected as this book was marketed as being geared towards the average home cook. I also found it to not be as good as their first effort, but it was aimed at a broader audience. This is the first sentence of their marketing materials, and is the first sentence on the amazon link as well http://www.amazon.com/dp/0770433219/ref=nosim/?tag=egulletsociety-20

They have a brand new book out as well http://www.amazon.com/Maximum-Flavor-Recipes-That-Change/dp/0770433219/ref=sr_1_1?s=books&ie=UTF8&qid=1381881285&sr=1-1&keywords=maximum+flavor

I thnk they are probably referring to things like this www.dinnerlab.com which by the way is AWESOME.

I worked FoH jobs all through college and grad school, got out into the professional world and decided I hated it. I also didn't want to spend the rest of my life as a bartender but knew I wanted to do something in the service industry and had really fallen in love with cooking, so culinary school seemed like a natural choice. The feeling after a busy service when everything went flawlessly is a high you just can't get anywhere else. The immediate satisfaction of making something and having someone eat it and be amazed is also extremely gratifying.

Art Culinaire and new restaurant cookbooks for print stuff, but mostly just from eating at a lot of places and taking inspiration from different bits and pieces to create your own style.

As others have stated I find the internet a much more valuable resource for sous vide cooking than any book currently out except for the 5 volume modernist cuisine set, but even most of that information can be found freely on the web. I have all the keller books and cook from all of them except under pressure, it sits on my shelf unused because it honestly isnt very good and is already a bit dated.