When Modernist Cuisine was first released, we faced tremendous support, but also two main criticisms, both stemming from the fact that this was a book written with professional chefs and food scientists in mind:
- It was difficult for even the most-skilled home chefs to cook with.
- Some people viewed it as elitist.
We wanted to help home cooks to cook with the book that they had purchased. We also wanted to show detractors that we cared about our customers—because we really did!—and that we were a team of real people.