By Tyler Cowen. Subtitle: New Rules for Everyday Foodies
I’m not an “everyday foodie,” and I don’t seek out great meals every day, but even for me this book was readable and informative. Tyler Cowen knows a lot about many aspects of food, and it’s a subject close to his heart (or stomach).
A couple of small errors. Sous vide is French for “under vacuum” not “slow vacuum” (p. 110). Cowen writes: “The [sous vide] bag seals in the juices.” Not so. What keeps (more of) the juices in the meat is the low temperature not the bag.