Impossible to navigate. You can tell there are some beautiful pictures but you can't turn the pages properly. Waste of money.

The book is very short for the money and extremely hard to read. The formatting is terrible. Nice pictures but very few recipes. For the money, I was expecting a few more recipes and something in a readable format. I wish I knew that all the measurements were European.

Wonderful review of Next's first menu. Can't wait for Thailand!

So since I've never been able to eat at Next, I didn't even know this restaurant existed until about 5 months ago, I decided to buy this ebook so I could make the menu at home. Needless to say it was the most fun I've ever had in the kitchen and I can't wait until the Thailand book comes out so I can make that menu as well. Great work from the Next Restaurant team.

Love the detail! The pictures bring back all my memories of my first Next experience. We were so excited to buy Paris 1906 that we bought an iPad so we could. We want to relive our experience of Paris 1906 with our friends who were not so lucky. How can we get access to the exotic ingredients? Maybe an online service to buy ingredients not found in Chicagoland area that has proceeds go to charity. I would pay for my Chef aka boyfriend to be able to try to replicate at least once.

A beautifully illustrated book. I highly respect the work and vision of the Chefs. As a chef myself, I look forward to using some of these recipes. As for the home cook, above and beyond the adaptation in technique that would be needed to execute these dishes at home, I noticed several mistakes and type-o's in the instructions. The most glaring is in the first step of the Gougeres where is asks to bring water, salt and flour to a boil. It then asks to stir in flour in the next step. Butter should have been added first, along with the water and salt and once at a boil, the flour added. This is only one of many inconsistencies I noticed. Apparently there was little effort to edit before publication. I look forward to the next edition and a hopefully better prof-read text.

This is a true tour de force - and I hope Achatz and company does this for the future Next Restaurant Dinners. Buy this book if: 1) You want to get a sense what the experience of dining at one of the top restaurants in the US is like 2) You want to dig into the mind of one of the most creative chefs in the country 3) You like pretty pictures of food 4) You actually want to make some very delicious but contemporary food. I doubt most people who buy the book will actually make anything from it, BUT I can assure you that the recipes are actually quite wonderful. An experienced cook should have no problem following the instructions and producing some very stunning results. Each recipe on its own is not all that complicated, but reproducing the entire dinner would indeed be extremely time consuming. (You will quickly realize that paying only $100 for a meal like this is not just cheap, but a steal given the complexity involved, in aggregate.) Anyway, for a mere $5 this is one of the deepest food publications of the year. Bravo!

Great value! Can't wait or Thailand!

A great work of classic recipes. Photography is beautiful. Anyone in the industry will appreciate all of the work that went into making the menu, however, it keeps the reader wishing there was a bit more substance, narration, and documentation of the actual event of executing the menu.

The book is absolutely beautiful, but I find the way the layout works to be very disorienting to read. When viewed fullscreen, the pages slide from side to side as they're 'flipped'. There doesn't seem to be any way to just flip to the next page without the animation.