[Ekaros]

I have Modernist Cuisine at Home cookbook. Which is probably at the far end of how recipes are done. And their recipes generally make lot of sense. Everything has scaling percentages from certain base ingredient. And recipes are divided to sections with steps inside with ingredients for each listed in section.

Nice approach when you at times don't want to make full recipe. And makes instructions much clearer.

[ReptileMan]

Modernist cuisine has their own recipes. The problem is converting already existing recipes to the new format.

Let's assume that we make MC standard - you can get Hesston and Alton Brown on board. The bakers too. The egullet guys and gallals. But how many of the already existing food chefs, blogs will be willing to convert especially the one that have a bit more romantic connection to cooking.