>He's the author of Modernist Cuisine, a cookbook based on science. He has done all the experiments to determine the scientifically best ways to cook things. In

>He's the author of Modernist Cuisine, a cookbook based on science. He has done all the experiments to determine the scientifically best ways to cook things. Instead of making it an affordable book, he priced it at over $600. $600 is not that extreme a price in the 'technical food book aimed at professionals' realm (which is where the book was originally aimed). There are 4-volume references like Hui and Sherkat's "Handbook of Food Science, Technology, and Engineering" which retail at $1,800 (https://www.amazon.com/Handbook-Food-Science-Technology-Engineering/dp/0849398479); https://www.amazon.com/Handbook-Food-Science-Technology-Engi... a number of single-volume Wiley handbooks have prices around $290. Factoring in that Modernist Cuisine is 23kg, 7 volumes, had an initial print run at 6,000 copies and an unusual volume (the kitchen manual is printed on plastic)...it's hard to see how this is a reasonable criticism, especially when Modernist Cuisine at Home (which is targeted at a wider audience and covers many of the same bases) is priced at $112.