Oh, if only more of my cookbooks had fantastic sentences like this one:
Now the flow of a liquid in a canal varies as the fourth power of the diameter.
Then there’s this lovely statement, which is as applicable to jellies and consommés as it is to our political leaders:
Today, as heirs to the (political) ancien regime, we all want jellies, like bouillons and consommés, to be transparent.
I’ll note that chapter 4 has some interesting recipes as well as one or two long-term experiments which may be interesting to try.