Intellectual G.A.S. i.e. ...

[l'inferno]

... Should I buy the book?

Sous Vide'e-ing and Serious Eats get mentioned oft and regularly on the AR.
Didn't really know where to post this question but is it worth it to get the publications of Nathan Myhrvold and/or KENJI LÓPEZ-ALT?
Any one have, read, refer to often?

[lemayp]

I have a copy of Food Lab sitting along with Meatheads book beside me right now. I'd highly recommend it.

[Potkettleblack]

The Food Lab is awesome and not really a sous vide book.

I have Modernist Cuisine At Home, and would only recommend it if you have a serious interest in modernist cuisine. I've made some great things out of that book, but the wife frequently asks why I go to all the effort when traditional methods work 85-95% as well. Sometimes she doesn't get it. If you want to play with textures and flavors and expectations, and really think about what you're cooking, yes.

That said, MC@H features almost as much pressure cooking as it does sous vide. And almost as much whipping siphon as either.

If if you want a good sous vide tutorial, I highly recommend a Facebook group you can find by looking for sous vide and slide guitar.

[Breadhead]

I have the full 6 book version of Modernist Cuisine and use it for lots of things. I believe it to be the most comprehensive Sous Vide publication available. It's worth the money in my mind. I'll probably never do most of the stuff in that book but it's fun reading about it.

They are soon going to publish another 6 book version that's all about bread. I'll be a customer for those books for sure.😆

[EdF]

Breadhead Do you have a copy of Jeff Hamelman's "Bread: A Baker's Book of Techniques and Recipes"? https://www.amazon.com/gp/product/04...ag=amazi0a8-20

This one revolutionized our house.

As far as The Food Lab and Modernist Cuisine at Home, my assessment is exactly the same as Potkettleblack 's.

[l'inferno]

I appreciate everyone taking the time to respond. Thank you.

[Breadhead]

EdF ... I've never bought a book about making/baking bread. I've learned everything I know on YouTube and at StellaCulinary.com.

I don't use other people's sourdough recipes... I write my own. If you check all the really famous sourdough bread baker's recipes they are all almost exactly the same. The hydration & salt varies slightly. You can add various things like cheese, olives or Rosemary but the basic recipes are the same.

They got famous because of their techniques, not their recipes.👍

[Nate]

I too have copies of Food Lab and Meathead next to my seat at home. I like them both and often use or blend methods and recipes from both.

I also keep and frequently reference copies of Big Bob Gibson's BBQ and Peace Love & BBQ.

Modernist Cuisine looks awesome and I would like to read it sometime.