Can a home chef actually make the dishes in the book?
The majority of the recipes in the book can be made in a conventional home kitchen, especially if you get some fairly inexpensive additional equipment, like a digital gram scale or a water bath for sous vide cooking (the book covers what to look for when buying such gear). We decided early on, however, that we would not “dumb down” those recipes that illustrate the fascinating culinary applications of advanced ingredients, such as liquid nitrogen, and equipment such as centrifuges and rotor-stator homogenizers. As a result, the book offers recipes that will be exciting for anybody who loves food, regardless of whether they are an amateur at home or a top professional chef.
