I thought I'd get a few recipes to try but the result is a $200 academic book :(
in spite of the name, it seems to go for accuracy featuring historical information and a nice section on cookbooks and sources, including the one treated in the op.
It's a great read. There's the scholarly stuff at the front, but most of it appears to be recipes.
in my local library system I found a copy of the +$555, five volume set of “Modernist cuisine : the art and science of cooking” by Nathan Myhrvold with Chris Young and Maxime Bilet
And AFAIK public municipal libraries also participate in inter-library loan programs which can borrow from across the US.
I get not wanting to support him, but I think the overall gain from having the book available to any interested party trumps the minuscule impact one book sale has on Myhrvold or his businesses. I would encourage your library to buy a used copy if it's that important to you, because in that case no new revenue is generated for the authors.