Molecular Gastronomy by the Book

Modernist Cuisine: The Art and Science of Cooking
Here we go. Just in time for the holidays, there's a 2400 page set of cookbooks on synthetic paper to cover every aspect of food science. At one time we had a quaint dirty little notebook called 'The Joy of Cooking'. Of course, the recipes kicked ass in that grubby pictureless tome. I'll wait until the library picks this up to pass judgement. Image is important on a plate: I refuse to eat ugly food; but neither will I judge a book by it's cover (even if I love to look at the photos!).