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 > > _______________________________________________ > developers-public mailing list > [email protected] > https://secure.mysociety.org/admin/lists/mailman/listinfo/developers-public > > Unsubscribe: > https://secure.mysociety.org/admin/lists/mailman/options/developers-public/nickle%40gmail.com > -- Nick
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