Another Food Book

I knew I had left out some interesting food books in my earlier post.

One of these is Molecular Gastronomy: Exploring the Science of Flavor, by Hervé This. It is interesting and readable despite a fair dose of science that a lay person will not understand. It gives you insight into some of the cutting edge cooking being done in Spain and elsewhere using liquid nitrogen, sous-vide convection baths, various gels, etc.

Bobby Jay