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IOS Books The Almighty Buck

Nathan Myhrvold's $500 Cookbook Now an $80 iPhone App 193

Posted by timothy
from the you-can't-grep-a-dead-tree dept.
Nathan Myhrvold's six-volume foodie encyclopedia, Modernist Cuisine, writes reader SmartAboutThings, is one of the most expensive cooking encyclopedias, the original six-volume version retailing for $500, with the two-volume addition that followed after that selling for $115. "Now, Nathan and his team have transformed their huge food encyclopedia into an iPhone/iPad app. It's not just a digital book, but rather an expensive $80 interactive app that can do more than just provide recipes. The interactive digital cookbook is the fruit of a development team of 10-15 people that have worked over nine months on the project. The app contains 37 technique videos, 416 recipes and 1,683 photos."
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Nathan Myhrvold's $500 Cookbook Now an $80 iPhone App

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  • by Anonymous Coward on Saturday November 16, 2013 @03:19PM (#45444151)

    Now I look forward to the .IPA!

    • Re: (Score:3, Informative)

      by Anonymous Coward

      Another slashvertizement all right.

      And so continues the once noble /.'s slip into undignified obscurity, one tepid and irrelevant sponsored submission at a time.

      • Re: (Score:2, Insightful)

        by Anonymous Coward
        Slashdot always has had articles discussing commercial products. And until universal replicators exist with free feed stocks, there is going to be a non-empty intersection between things tech geeks are interested and things that are sold commercially.
    • by Stele (9443)

      It has beer recipes too?

  • alternatively (Score:5, Informative)

    by ihtoit (3393327) on Saturday November 16, 2013 @03:32PM (#45444211)

    you could just mirror recipesource.com and dump it on an old notebook. Made the missus well happy, that did.

    • Re:alternatively (Score:5, Informative)

      by AlphaWolf_HK (692722) on Saturday November 16, 2013 @04:57PM (#45444699)

      Ever since coming down with stage 4 kidney failure, I've had to do a lot of cooking of my own food, and that was starting from basically knowing nothing. I've learned the vast majority of my technique from youtube, which offers not just one person's technique but many. I'd be quite surprised if this cookbook or even the app had any information that couldn't be found on youtube.

      For example, there are tons of videos that show you how to properly choose a chef's knife (word to the wise, most people have very dull knives in their kitchen - very dangerous and makes food preparation so much slower, but they don't know the difference as they've never actually had a good sharp knife) and how to properly cut different types of foods. It may sound elementary, but try going on youtube and looking up how to dice an onion, you may find a technique that is much better than what you've been doing which will save you time.

      (By the way, Victorinox 40520 is easily the best starter knife you can get, has a lifetime warranty, and even well seasoned chefs tend to love it and it is cheap if you buy it as part of a kit.)

      • by Joce640k (829181)

        Also learn to hold the knife at the right angle and move it properly.

        It's one of those things that people think they don't need to learn. It's just a knife, right? How hard can it be?

        Learn how to sharpen one, too. No knife edge lasts forever. That metal stick you see people rubbing knives on? That's a stropper, not a sharpener. Stropping a knife does nothing once the edge is gone. It has to be re-sharpened first.

        • That metal stick you see people rubbing knives on? That's a stropper, not a sharpener.

          As someone else already said, no. The "metal stick" is used to hone. Honing is something you do to straighten the edge before cutting, since a fine edge will gradually begin to bend and lean in places if not honed.

          Stropping is generally done with leather (think of an old-style barber sharpening a straight-edge razor). The stropping step similarly straightens the edge, but the material (leather or sometimes other cloth) also polishes the edge slightly, effectively removing a very small amount of burrs a

      • by ledow (319597)

        Am I the only one thinking that no matter how little I spent on getting a "real" knife, and sharpener, and whetstone, and all the other crap other commenters suggest, and the time spent researching, choosing, and maintaining such equipment, it still wouldn't be worth my time compared to doing it "wrong"?

        Sorry, guys, but the food tastes the same no matter how you cut it, and 99% of the time the cut ends up in the blender or oven where it makes absolutely zero difference.

        If you were into sailing, or even back

        • I have cheap knives that I keep sharp.
          Keeping tools you use every day in good working order is a good thing imo. It doesn't make food taste better; it just makes life easier in general.
          Buying a fancy knife doesn't do anything for you (unless it can sharpen itself).
        • Funny that you should mention onions. I take it that you never slice tomatoes, either.

        • Well you can get away with a dull knife for *most* foods. However for some foods, like sushi after you've rolled it, cutting it with a dull knife will result in a pretty mashed up roll. Believe me, I've tried, and it was making sushi that lead me to eventually get a proper knife. Tomato as well, if you've ever had trouble cutting them to your exact desired thickness and cutting them straight, a sharp knife makes all the difference in the world, and gets it done faster too. If you've ever seen those cooking

      • For example, there are tons of videos that show you how to properly choose a chef's knife (word to the wise, most people have very dull knives in their kitchen - very dangerous

        People say duller knives are dangerous, but my experience suggests the opposite. When my knife set was new, I cut myself badly with them on two or three occasions. Nearly took the end of a finger off once. Now that the knives are a little duller they're safer. I maintain the edges a little but I don't bother getting them back to where they were before. It's true they cut faster, but they also cut me faster. Probably I'm just clumsy, but then the lesson is that sharp knives are more dangerous for the clumsy

        • People say duller knives are dangerous, but my experience suggests the opposite. When my knife set was new, I cut myself badly with them on two or three occasions. Nearly took the end of a finger off once. Now that the knives are a little duller they're safer.

          I agree, but I'd qualify this a bit. Very sharp knives are dangerous. Very dull knives are also dangerous. If you're not careful when cutting, I agree that it's best to have something in the middle.

          Very dull knives are dangerous in unpredictable ways. You have to use excess force to make them cut, and at times that may just slide off the food rather than cut into it. I can't tell you how many times I've been at someone else's house with a set of terribly dull knives, and I'm asked to slice an onion o

        • Youtube to the rescue. I'd look for some videos on proper knife technique. It takes a little mastering, but I like the method where I wrap my index finger around the blade (instead of the handle) with the blade pinched between that and my thumb.

          I didn't use that method at first, but after you try it for a while you'll realize just how good it is and it'll fit so naturally after you force yourself to do it for a short time. And then slice rather than chop when you can, that'll stop a lot of the accidental kn

    • Re:alternatively (Score:5, Insightful)

      by master_kaos (1027308) on Saturday November 16, 2013 @07:37PM (#45445385)
      The thing about this book, is it isn't so much about the recipes but the SCIENCE and techniques of food. This set of books is meant for an upcoming professional chef. I bet 3/4 the recipes use either equipment or techniques that no home cook would have/know about
      Sure you get a basic recipe from allrecipes.com (most of them just mediocre, I bet there are only a few gems that would be just as good/better than a 5 star restuarant). It is one thing reading a recipe and following, but do you know WHY they use the method they choose, why one food reacts with a different one the way it does.
      Proper technique also makes a huge difference. I could put a handful ingredients along with a recipe on your counter, and exact same ingredients with exact same recipe on a professional chefs, and I pretty much guarantee you the professional chefs will taste better.

      Also, how many typical home cooks are using sous vide technique to cook their meat, using liquid nitrogen for desserts, using a centrifuge to make beef stock. This set of books also use a ton of ingredients that you would not find at your local grocery store, or even a local specialty store, I bet quite a few need to be special ordered.

      I am not saying you need to be a professional chef to make good food, of course not, nor do you need to know all of the techniques, or have all the crazy equipment. I was just stating this volume of books is not just your typical $10 recipe book that you find on amazon.
      • by muridae (966931)

        With the number of counter-top vacuum preserver devices, doing sous vide in home is not that hard. It's not as perfect as a full industrial vacu-sealer, but it works. Additionally, LN isn't too hard to get in small amounts as an engineer; and for in-house use you could use dry ice or LCO2 from a fire extinguisher.

        But I'm one of those home cooks who likes trying crazy chemistry shit, and has the gear and respect for the chemicals to do it safely. Might have gone to the cooking industry if I had gotten into c

      • Re:alternatively (Score:4, Insightful)

        by sammy baby (14909) on Saturday November 16, 2013 @10:25PM (#45446105) Journal

        There is actually a separate edition of the book called Modernist Cuisine at Home [modernistcuisine.com] which is specifically tailored to home chefs who want to try out the techniques, for substantially less money than the full version. Actually, the ebook which is the topic of the article is based on the "at Home" edition, which means the price differential between the ebook and dead tree version is only about thirty bucks, not several hundred.

        • Ahh good to know, I guess fairly typical for /. to get the summary wrong.
          Taking a quic klook, it still doesn't seem that the @home version is for your typical home cook with a family of 4 trying to cook dinner in an hour. It still looks like it is meant for an upcoming/aspiring professional chef who doesn't have access to all of the equipment.
          I could be wrong though as I did only spend a couple minutes looking at it.
    • by flyneye (84093)

      Easy there, know who you are dealing with; http://en.wikipedia.org/wiki/Nathan_Myhrvold [wikipedia.org]
      This Microshit Patent Troll is just waiting for you to possess or post a recipe that looks like his.
      This is how he makes money. Just watch what you cook and tell no one.

  • by Anonymous Coward on Saturday November 16, 2013 @03:32PM (#45444217)
    • Re:Its free over (Score:4, Interesting)

      by dmbasso (1052166) on Saturday November 16, 2013 @04:00PM (#45444377)

      Interesting, I think it is the first time I see a link to copyright infringing material here. Will it be deleted?

      • Re:Its free over (Score:5, Informative)

        by glavenoid (636808) on Saturday November 16, 2013 @04:09PM (#45444435) Journal

        Were you here for the scientology clambake/xenu thing like 13 years ago? Scientology sued Slashdot to get an embarrassing copyrighted comment deleted and Slashdot was coerced into compliance. The subsequent Slashdot story about the comment being deleted was in the old Slashdot faq (or maybe hall-of-fame or something) that used to be in the left navbar but now seems to be missing.

        There also may have been a time when a link to windows 2000 source code within a comment was deleted but I don't remember if it actually was. I think CmdrTaco et al may have fought and won to keep the comment but my memory on Slashdot lore isn't that good any more.

      • Re: (Score:3, Insightful)

        See, this is a link TO a link, that links to copyright infringing material. Even the lawyers have to be careful how many steps removed they go after, else they will be going after the entire internet
      • Interesting, I think it is the first time I see a link to copyright infringing material here. Will it be deleted?

        You must be new here. Slashdot is heavily pro-piracy.

        • by glavenoid (636808)

          Slashdot users may be, on average, but I don't think the suits at dice holdings, inc. would really appreciate potentially violating an advertising agreement they have with the company that ostensibly paid to have this submission put to the top of the queue by allowing a link to a pirated version of the commercial book that the app being advertised is based on.

      • Interesting, I think it is the first time I see a link to copyright infringing material here. Will it be deleted?

        Since when is a .torrent file considered copyrightable material? What you are seeing is a link to a file that tells you how to get (is itself a link) copyrighted material.

        Moo

  • by hugg (22953) on Saturday November 16, 2013 @03:34PM (#45444227)

    I wonder how the culinary specialists that first developed the techniques in his book are getting compensated for their innovations.

    • Careful...with talk like that, you could prompt Myhrvold to become a copyright troll.

    • I'm not trolling here -- honest -- but I have to ask honestly: who cares?

      I saw an article about the "modernist" hamburger recipe from this book. Just about every ingredient in the burger is first saturated with beef suet (fat). Even the bun has fat smeared on it before grilling.

      No matter how flavorful it is, it's not so much hamburger as greaseburger. Seriously, it must have about 4,000 calories.

      I don't know what's "modern" or "modernist" about that. I thought smearing everything with lard before c
      • by pspahn (1175617)

        Certainly better than those assholes that think putting chunks of onion in the burger is the best way to go. Sure, I get it, you want your burgers to not be dry an mealy. Instead of ruining the burger with all that nasty onion flavor, just learn to cook properly.

        • by sribe (304414)

          ... just learn to cook properly.

          In other words, learn how and when to use a panade, something the French figured out a long time ago ;-)

        • I love lots of onion in the food I cook. Sweet, red, and scallion, and they can taste different ways depending on how you cook them. If you just don't like the bite, just cook them longer.

      • Re:So innovative (Score:5, Informative)

        by Jane Q. Public (1010737) on Saturday November 16, 2013 @04:11PM (#45444453)
        Update: here's a picture of Myhrvold's "ultimate modernist burger". [seriouseats.com]

        In addition to the loads of suet, it also uses fish sauce.

        I can just about guarantee that if you knew how genuine fish sauce was made, you wouldn't put it in your mouth.

        If that's "modernist" cuisine, I probably don't want any.
        • I can just about guarantee that if you knew how genuine fish sauce was made, you wouldn't put it in your mouth.

          Grumph! Ehh, scratch that...garumph?

        • Re:So innovative (Score:4, Informative)

          by St.Creed (853824) on Saturday November 16, 2013 @07:38PM (#45445391)

          It is made by fermenting small whole fish in brine and drawing off the liquid, which is then bottled. I've got no problem with that.

          • It is made by fermenting small whole fish in brine and drawing off the liquid, which is then bottled. I've got no problem with that.

            No, it isn't. Unless you mean the Korean variety.

            The biggest-selling brand in the world is made this way: Fish entrails (not whole fish... the meat is sold for food) are fermented. If, that is, by "fermented" you mean literally poured into barrels and left to rot, outside in the sun, for 2 years.

            THEN, the liquid is poured off, and bottled. (It is cooked before bottling. So it's not going to make you ill in that sense.)

            I watched the whole process from beginning to end on the food channel. I'll not i

            • If, that is, by "fermented" you mean literally poured into barrels and left to rot, outside in the sun, for 2 years.

              I'm not quite sure how you've equated fermentation with decomposition. Fermentation prevents decomposition, as the salt used and acids and alcohol produced by the fermentation inhibit the growth of those bacteria which decompose the food.

              Are beer, bread, yoghurt, gherkins, and olives also "left to rot"?

              Fish entrails (not whole fish... the meat is sold for food)

              Respect for the animal and frugality. Fermenting to make a sauce is just one good way to use the parts of an animal which are not particularly appetising on their own.

              • I'm not quite sure how you've equated fermentation with decomposition. Fermentation prevents decomposition, as the salt used and acids and alcohol produced by the fermentation inhibit the growth of those bacteria which decompose the food.

                I'm not sure where you learned science, but fermentation *IS* decomposition.

                Are beer, bread, yoghurt, gherkins, and olives also "left to rot"?

                In the sun, for 2 years? Not even. (By the way: there are several kinds of "fermentation", and the kinds that happen with bread and beer do not even remotely apply in this case. Especially bread. If you want to call the metabolism of sugar by yeast "rotting", then you're rotting right now. Yecch.)

                "Respect for the animal and frugality. Fermenting to make a sauce is just one good way to use the parts of an animal which are not particularly appetising on their own."

                Right. Silk purse from a sow's ear. That works well. I do appreciate the attempt to make something useful out of refuse, but in this case

                • Re: (Score:2, Informative)

                  by Anonymous Coward

                  I'm not sure where you learned science, but fermentation *IS* decomposition.

                  Fermentation is part of decomposition, but you referred to it previously as rotting. Rotting involves all three decomposition processes, not just the break down of carbohydrates (fermentation), but of the proteins (putrefaction) and fats (rancidification). In salty environments, like that used in making fish sauce, you can stop the breakdown of proteins and fats, and are left with just fermentation.

                  By the way: there are several kinds of "fermentation", and the kinds that happen with bread and beer do not even remotely apply in this case.

                  What happens in bread and beer are very similar to what happens in fish sauce. There are different possible

                • FYI I and probably almost no American absolutely cannot eat for example shiokara which is Japanese soupy squid entrails. I am totally with you. Not even in the realm of acceptability.

                  But fish sauce, I don't know the process beyond that it is fermented anchovies, according to wikipedia. There are high quality and lesser quality brands. Basically, do you like Thai food? Then you like fish sauce. It's like soy sauce for them. Incidentally wiki says worcestershire sauce is related, also being fermented and havi

            • by NulDevice (186369)

              Wuss. I don't see how fermenting fish entrails is any worse than the processes used to make cheese. Or sausages. Or stinky tofu. Or sauerkraut.

              Fermentation as a preservation method (and a developer of umami flavor) goes back millennia.

              I know how fish sauce is made, and I still use it all the time. It's *great* stuff.

        • by FunkDup (995643)

          I can just about guarantee that if you knew how genuine fish sauce was made, you wouldn't put it in your mouth.

          I counter-guarantee that if you knew how awesome and useful it is, you wouldn't care how it is made. It should be called "magic sauce"

          • I counter-guarantee that if you knew how awesome and useful it is, you wouldn't care how it is made. It should be called "magic sauce"

            Are you talking about the U.S. kind? It's made very differently.

            But if you mean the most-sold brand in the world (which probably would be illegal to sell in the U.S.), yes, I do care how it's made. Even if every bite gave me an orgasm I still wouldn't touch it.

            • "Even if every bite gave me an orgasm I still wouldn't touch it."

              I know what I'm getting you for your birthday. (Of course, it's more one of those, I bought it for my self presents...)

        • by Goaway (82658)

          I can just about guarantee that if you knew how genuine fish sauce was made, you wouldn't put it in your mouth.

          No, I am not such a little wimp that it would bother me. I know very well that many, many of the foods I eat are made through very disgusting processes.

          Does it taste good? Is there any chance of it making me ill? If the answers are yes and no, why should I care about how it is made?

      • by sconeu (64226)

        Whoosh.

        Myrvhold and "Intellectual Ventures" are some of the biggest patent trolls on the planet. Hence the joke.

  • More hype? (Score:5, Insightful)

    by AthanasiusKircher (1333179) on Saturday November 16, 2013 @03:48PM (#45444301)
    From TFA:

    Among the top features that the Modernist Cuisine app comes with are the high-resolutions pictures and the ability to search within the app's own information which will also fetch extra data from Wikipedia and other web services.

    Wow, an app that can search its own information! And use that cool web resources like Wikipedia!

    As someone who admired the photography from the original book, though, the high-res photography is awesome.

    Unfortunately, that's about all the book was good for, at least unless you're some professional chef with a large budget and a bunch of fancy equipment. I find it hilarious that TFA makes it sound like a regular cooking and recipe app:

    the recipe cards dynamically adjust the measure of ingredients you'll need to yield a given number of servings, then add these items to a shopping list.

    Have people even looked at the book? The exotic ingredients used in many recipes aren't exactly the sort of things you can find at your typical supermarket. Even if you have the centrifuge and other fancy equipment needed to prepare some things, you're going to have to special order a lot of ingredients... not just pack your iPhone in your purse and head off to the grocery store.

    The hype for this book was huge, with people claiming that it revolutionize the way we would cook and introduce a whole new "scientific" approach to cooking. That was complete nonsense -- it's more about fancy technology and fancy ingredients, with lots of fun pictures. If you like $600 coffee-table books, by all means, get a copy... or maybe get the photos for a steal in an $80 iPad app.

    I know I'm a dissenting voice on this book, but all the blather about using "science" in cooking really bothered me. I'm actually the scientific type of cook -- I have many digital thermometers, scales, a pH meter, and many other precision devices, along with a "lab notebook" (journal) of my kitchen "experiments."

    But this book is more about presenting pretentious culinary "culture" that uses lots of technology as if it were "science." That's not science. It's just somebody's wacky cooking vision. I'm not saying the food is bad, but claiming that their approach is "better" is rarely backed up by any data... therefore, it's hardly "scientific."

    Anyhow, I could go on about this for some time, and already have here [amazon.com]. But from my experience with this book, I'm a little hesitant about recommending the $80 app, unless you just like paying that much for a lot of pretty pictures.

    • by whoever57 (658626)

      Wow, an app that can search its own information! And use that cool web resources like Wikipedia!

      So he is leeching off the work of many people and resources provided to a non-profit in order to make money? Way to go for someone so investing in intellectual property rights!

      I hope the app provides the appropriate attributions for photos and such licensed under a creative commons license.

    • by pspahn (1175617)

      Indeed. You can pick up a copy of Cook's Illustrated "Best Recipes" and "More Best Recipes" for about $10 at a book store. While yes, they might give you a comparison of which $200 pan is the best, their process is fascinating.

    • by rasmusbr (2186518)

      But this book is more about presenting pretentious culinary "culture" that uses lots of technology as if it were "science." That's not science. It's just somebody's wacky cooking vision. I'm not saying the food is bad, but claiming that their approach is "better" is rarely backed up by any data... therefore, it's hardly "scientific."

      Then it truly is modernist cuisine. At least the book is aptly named.

    • by jafiwam (310805)

      The hype for this book was huge, with people claiming that it revolutionize the way we would cook and introduce a whole new "scientific" approach to cooking. That was complete nonsense -- it's more about fancy technology and fancy ingredients, with lots of fun pictures. If you like $600 coffee-table books, by all means, get a copy... or maybe get the photos for a steal in an $80 iPad app.

      That's already been done.

      The guy's name is "Alton Brown".

      We don't need this arrogant asshole patent troll to do it. It's been done. (and probably better, I might add)

  • If it's not a casual purchase, the audience is sharply limited. Someone will come out with something at least 80% as good for less than a twentieth the price.

    That's what I did [google.com] when an app came out with an insulting pricetag [engadget.com].

    • by NoMaster (142776)

      Dude, it doesn't count as a slashvertisement unless it's mentioned in an article approved by an 'editor'.
      In order of increasing difficulty, it goes

      1. Mention your own app in your .sig.
      2. Mention your own app in a comment
      3. Get a slashvertisement for your app posted by Timothy
      4. Get someone else to mention your app in a comment

      Almost any fool can mention their own app in a comment...

  • by qXUSrfebDy (3434625) on Saturday November 16, 2013 @04:11PM (#45444449)
    Looking at the app, this isn't the voluminous $500 set that's been digitized. It's the ~$110 watered down version for home chefs. [amazon.com] The home version is a bit more than just a "two-volume addition" tacked onto the original. It's a compendium of simpler recipes taken from the original volumes with preparations that gel well with what regular chefs can get their hands on.

    It's still a fantastic book for wannabe kitchen scientists but it seems the author got a little too excited in writing his sensational headline.
  • "It was at this point that I set the device with the charged Lithium battery on the still hot cooktop and turned to chip the celery".

  • by westlake (615356) on Saturday November 16, 2013 @04:24PM (#45444533)
    The app is based on "Modernist Cuisine at Home" not the $500 50 pound reference set for the professional chef.

    This is a "modern" (or Modernist) cookbook, so the recipes inside are going to be closer to what you'd find in a restaurant that uses an obscure adjective for it's title rather than what you'd see in your grandmother's kitchen. If the idea of cooking a beautiful cut of salmon in a Ziploc bag seems blasphemous, or using a digital scale instead of an elephant-shaped measuring cup is akin to high treason, you may not be ready to make the jump.

    Modernist Cuisine at Home [amazon.com] introduces a consolidated set of kitchen tools and gadgets that the home chef can reasonably afford. Don't have the funds for the laboratory-grade centrifuge featured in "Modernist Cuisine?" No problem. Not only does MCAH omit the prohibitively expensive tools from its recipes, but many of them are the same recipes found in the original, redone for the home cook. MCAH even goes as far as offering several options at varying price ranges for the equipment used within.

    The same goes for the ingredients. MCAH mostly does away with the laundry list of exotic spices and chemicals featured in many "modernist" cookbooks and instead relies on ingredients you can find either at the local grocery store, or in reasonable quantities online. For the ingredients you are probably less familiar with (malic acid? agar agar?) there is a two-page spread detailing what each does, where it comes from, and what it costs. In many cases, the recipes will list alternatives if you choose not to add their recommendations to your shopping list.

    [purchaser review]

    • It's not just the summary, but also TFA itself that is misleading then:

      [The original Modernist Cuisine] is also one of the most expensive cooking encyclopedias, the original six volume version retailing for $500, with the two-volume that followed after that selling for $115. Now, Nathan and his team have transformed their huge food encyclopedia into an iPhone/iPad app.

      I don't know about you, but when I read that, I assumed the app was based on the "huge" original version or even BOTH versions, probably edited in some way to make it work as an app.

      But the appstore link makes it clear that you're paying for the modified "home" version. So even if the book is COMPLETELY available in the app, you're paying $80 for a book that costs about $120.

  • This app is a digital version of the $115 "at home" version (2 volumes is a stretch -- one is a spiral bound version without the photos so you don't have to feel bad spilling on it while using it to cook), not the full $600 professional set. FWIW, I own the printed "at home" version (it goes on sale occasionally for under $100) and think it's great, but not enough that I'd be willing to shell out another $80 for a digital copy (not even $40, since they offered a discount to the owners of the printed versio
  • by PopeRatzo (965947) on Saturday November 16, 2013 @04:42PM (#45444625) Homepage Journal

    Just use lots of butter.

  • I'll never purchase anything with Nathan Myhrvold's name attached to it. In my opinion, the world would be a better place if he weren't part of it.

  • $80 for software?!?! What is this, 2005? ....

  • by hcs_$reboot (1536101) on Saturday November 16, 2013 @09:22PM (#45445821)
    They're gonna sell 6.25 times more anyway, thanks to iPhones and the like.

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