http://www.amazon.co.uk/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007/ref=sr_1_1?ie=UTF8&qid=1324933620&sr=8-1


Make sure its the English version, and not the German, unless you are
fluent. Mind you, you have to be pretty rich to afford the set.

http://www.amazon.co.uk/McGee-Food-Cooking-Encyclopedia-Kitchen/dp/0340831499/ref=pd_sim_b_9


McGee on food and cooking is pretty good too.

He has various other books too.

Interesting that even John Lewis is going sous vide.

http://www.johnlewis.com/231061708/Product.aspx

and

http://www.johnlewis.com/231061709/Product.aspx

On 24 December 2011 18:14, Francis Davey <[email protected]> wrote:

> 2011/12/24 'Dragon' Dave McKee <[email protected]>:
> >
> >
> > Evidence-based cooking. I like it.
>
> It is an applied science and a very interesting one. In the lonely
> days of my PhD in computer science, I distracted myself by
> reverse-engineering things I liked in restaurants and supermarkets.
> There are surprisingly few, good, general, texts that get into the
> details of this sort of thing properly - ie. explaining the chemistry
> and physics of specific recipes.
>
> Cuisine doesn't attract much in the way of intellectual property
> disputes. This is (of course) great news for the industry, but a shame
> for me as I'd find it really interesting to be involved in legal
> issues of recipe design. Fortunately for me (and less good for the
> industry) computer science *does* seem to need a reasonable amount of
> lawyering, so life is not entirely uninteresting.
>
> --
> Francis Davey
>
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-- 
Nick
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