Proof of the Pudding
Egg by Lyndsay and Patrick Mikanowski
Posted by Wayne (Melbourne, Australia) on 15 April 2008 in Food & Cuisine.
This is the book I've been reading for the past day (and finished) <It's amazing how much one gets done when procrastinating about other things =S>
Its mostly avant-garde cooking with ultra-precise cooking temperatures and possibly an army of kitchen hands. But the pictures and the factoids thrown in...to mention nothing of the ideas the dishes spark of by themselves...are amazing =) In particular...I think I might attempt to make the dual style creme brulee - it comes in two variants...pearls and tubes with caramel cocoa sauce. The technique to make pearls is very similar to that used in molecular gastronomy to make 'caviar' out of various vegetables and flavours...it will be rather interesting to see how things pan out for me.
Anyway..this is a bit of a cop-out post given that I didn't really take any photo and the image was ripped from Amazon...but I hope this will stave off any protests about my lack of posts from the usual suspects.
Speaking of Amazon...I've decided to spoil myself and spend some money on some cookbooks from Amazon =)...Although I cannot yet justify buying myself a copy of Larousse Gastronomique...but I will get that one some day =D
