There I was, stumbling around the food blogs of the world, looking for people who might appreciate the book, when I tripped over a ball of pea soup at Hungry in Hogtown. I had a "ball" of intensely flavoured consommée served in a spoon at Manairo in Barcelona before Christmas, but Rob at HinH has deconstructed the orginal El Bulli technique, and then reconstructed it in his own kitchen. A most impressive dedication to molecular gastronomy, beatifully described.
Now, where did I leave that food grade sodium alginate?
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