I fully understand and appreciate his sense of balance, not only within the dish, but from course to course. It really is a gift to balance so well. However, is $50 an investment you are willing to make in a somebody's culinary diary rather than a cook book, in the sense of what we all accept as a cook book? If so, how do you explain any of the dishes? Again, I understand his expression and his art, but... ne'er I ask, is it cooking? Skip the philosophy on composing edible items defines it as cooking. I mean is it cooking?
Please don't beat me up for asking!