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I don't think there's as much science to it as he implies but this is how heston blumenthal cooks.

I genuinely can't find the book (it's not modernist cuisine) but he recommended a book which is sort of part chemistry textbook part cookbook.

I think you are talking about to “On Food and Cooking” by Harold McGee. It is a very good book and I do refer to my copy from time to time.

Almost definitely, thanks.