Semantic Views demo

I would like to review some culinary books by Aussie authors that I think would benefit the SCS family; however, I'm concerned about copyright. Is there a culinary solicitor among us who can advise me on what I may or may not be allowed to do. Most books prohibit reproduction without express permission from the author or publisher. At certain times, though, it would be efficacious  to produce text verbatim. Is this permissible if the proper acknowledgements are made? There is also the issue of reproducing photographs when the photographer (as is normally the case) is not the author.

http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888

Check this out. was purchased for me as a gift, and i've finally started getting into it. It's really more of a cover to cover read than a recipe book/shelf reference, but there's some great stuff in there. It's like someone took on food and cooking and made it a little more accessible and easy to digest. 

It's big money, $500. Anybody buy one, Is there a cheaper way of getting one 2nd hand on ebay.
Is it that great?

Is it only for the pros who have the hi-tech equipment, would it be applicable to  a home cook?

Bread builders or Tartine's bread, maybe something else? I am interested mostly in sourdough open crumb boules, batards, baguettes and ciabattas. Which book will give me more knowledge.