Comment Where are cooking resources going in the tech age? (Score 1) 124
As an early owner/adopter of your physical book, "Modernist Cuisine: The Art and Science of Cooking", I have to say that the searching system (in particular, the index and table of contents) is unusually poor and the books are somewhat unwieldy (they are larger and heavier than my Larousse Gastronomique and the box they arrived in my country in came marked with a "warning: heavy" label), therefore making the information contained less-accessible while the books themselves are clearly pushing the boundaries of practical usability.
You have said that you do not plan to publish an e-book which has led me to prefer and use an electronic PDF over my own physical copy. Can you explain your reasoning behind that decision and, more generally, where do you see the future of cooking "books" and other resources going?