I'm gonna snag a copy from my library, today. I've watched the entire
1st season of Mind of a Chef on streaming Netflix and enjoyed it,
immensely. Yeah. lotta froo-froo cooking and other "moluclar" and
"foams" (I don't eat or pay to eat air!) cooking silliness, but lotta
good stuff, too. Is that "slow poached egg" a sous-vide thing? I
don't think I'll go that far, either. Well, maybe......

Anywhoo, I don't recall this cookbook coming up in a thread in rfc.
Did it? If not, I post a review of the book. Looks like it might be
fun and I find myself getting back into Asian-ish cooking.

nb