Really interesting looking book here. It’s about hard core food science. No Julia Child to be found, but rather people in lab coats figuring out what’s happening on a molecular level when various gourmet foods are being created. This book is obviously not written with vegans in mind, since there’s stuff on lamb chops and whatnot. But I want to read it, since in my mind food scientists are one of our great hopes to gaining a vegan world. Need proof? Back in the 1990s, vegan cheese had the taste and texture of vinyl. Perhaps more than actual chefs, it’s really food scientists who have the potential to create brand new vegan foods that can win over the general public on taste alone. Here’s a link to purchase the book on Amazon. And here’s a write-up on BoingBoing.