Since the steel plate idea has been addressed elsewhere in the forum, I'm going to elaborate on my feelings on the book. The first thing I'm going to do is take a look at the price. To do this, I'll compare it to another Food Science juggernaut.On Food and Cooking: The Science and Lore of the Kitchen
$29Modernist Cuisine: The Art and Science of Cooking
Now, although MC hasn't been released yet, so I don't know it's dimensions, I have spent considerable time with On Food and Cooking (OFC). OFC is a physically broad book with relatively small text/quite a lot of information per page. On a page by page basis, I'm certain that MC will contain as much or less information than OFC.
On Food and Cooking: 3.2 cents per page
Modernist Cuisine: 19.4 cents per page
That's almost six
times the cost. And this by an author with no previously published work. None, whatsoever. McGee (OFC) has 30 years of writing experience.
And then there's the no kindle edition thing. Sure, a lot of books start off as hardcover and then later go digital, but a 2,400 page behemoth by the ex-CTO of Microsoft
that can't be digitally searched? Really? With his background and the sheer amount of information that he's presenting, it boggles the mind that he's only putting this out on paper. An electronic version already exists- members of the press are accessing it online. Why not sell it?
Lastly, there's the scope. Nathan's obsession with sous vide is insane. Think about all the people you know who are pizza obsessed and multiply that level of obsession by 10- that's how crazy Nathan is with sous vide. I read every food science tome I can get my hands on and I'm as nerdy as they come, but, you know what? Sous vide doesn't really do it for me, and I'm sure I'm not alone. How much of this book will be sous vide? Considering his fetish, it would be pretty dumb of him to write about much else. I'm thinking it has to be at least 1/3 and most likely more than 1/2.
Summing up, between the insulting price, the lack of an electronic edition and the expectation that sous vide is going to play a major role in this book, pardon me if I'm not all that excited.