Added to my Christmas list: The six-volume, 2400 page book, Modernist Cuisine: The Art and Science of Cooking
, on the fusion of science and technology with food preparation. Yes, I’m interested in why plunging food in ice water doesn’t stop the cooking process, but the jaw-dropping photographs are what sold me. Read about the book HERE. And to whet your whistle even more (is that the right phrase?) check out this promotional video of a popcorn popping in slow motion.
https://www.youtube.com/watch?v=6Qhh2rwIeuo&feature=player_embedded
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