I got this book from my gf for christmas and it's probably been my most read book since. I havn't tried full recipes yet but I have tried various techniques from it and it's always worked great. I love how Chef Humm can make dazzling modern dishes without using too many ultra-modernist techniques. It's a great example of how classic techniques done perfectly can yield extraordinary results. I'm looking forward to trying out his pork shoulder recipe from the 4 course suckling pig recipe. I think one of my favourite things that stuck with me from the book is how they created the menu with only 1 set star ingredient and they can build the dish to a diners tastes and whats in season, I think it's a great balance of staying creative in the kitchen and tending to your diners individual tastes. Amazing book, I recommend it to everyone.
