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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