Interview with chefs Grant Achatz of Alinea and Heston Blumenthal of The Fat Duck, mostly about the cookbooks that they're working on. Achatz is self-publishing the Alinea Book and using the exact recipes from the restaurant:
For us, we felt the most important thing was to express the restaurant in its most accurate fashion, and try to convey to the reader what Alinea and the food are all about. We felt that if we eliminated some of the techniques because they were too difficult, or some of the ingredients because they were too hard to find, then you would be left with something that's not representative of the restaurant or of the cuisine itself. So our effort was to convey the emotion, the expression, the essence of the restaurant, and also hopefully-if the recipes are written well enough-to dispel the myth that cooking in this style is impossible for somebody who isn't a professional cook.
He also mentions that the ingredient amounts in the recipes are metric, meaning that a digital scale is required. Maybe they should make the cookbook itself a digital scale...just make the cover a little thicker, throw some sensors in there with a digital display in the lower right hand corner, and there you go!
