Toronto Star article about "The soul of a new cuisine: art, chemistry, technology":
Foodies — both professional chefs and home cooks — are bubbling over with enthusiasm over the publication last month of a magnificent six-volume work being hailed as the 21st-century’s answer to Larousse Gastronomique, the 1938 classic credited with teaching the world the fundamentals of French cooking.
The fifth volume focuses on plated-dish recipes, exploring cuts of meat, poultry, fish shellfish, eggs, starches, fruits and vegetables. Want to learn how to cook the perfect burger sous-vide? It may not be for the novice cook, but it’s certainly well explained here.