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Nick......have bought Heston's book on your recommendation and it is brilliant! Not so much the recipes..................some are ok, others (red cabbage gazpacho with mustard ice cream) a little too avant garde for north Hampshire, but it's the hints, tips and science of cooking that thrills me most to read. Being a scientist (and a bloody good one if I say so myself!) I like nothing better than a decent bit of good science....................there's too much bad science out there. After all, food is just a bunch of chemicals and cooking is just chemical reactions. I remember studying the maillard reaction myself during my degree course. He also addresses my pet bug bear of being told you 'brown meat to seal in the juices'. What a load of old tosh! I've always known that to be total bollocks and am thrilled Heston not only agrees with me but explains it too! Excellent. However, this has proved to be an expensive purchase as I've now got a 'sous-vide' on top of my want need list................sigh 
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