Interesting read: Ideas in Food

I downloaded a very interesting book called "Ideas in Food - Great Recipes and Why They Work" by Kamozawa and Talbot. If you like Alton Brown and his semi-scientific approach, if think you will like this book. It takes a bit of a chemistry approach to cooking, utilizing vacuum sealing to tenderize veggies, freezing, dehydrating, smoking and cryo-blanching different foods. There is a section aimed at professionals that discusses uses of carbon dioxide, hydrocolloids and other unpronouncable strange things. Its not a difficult read at all. I'm intrigued by their approach to preserved lemons and pickled chorizo, among other things. Enjoy!