The best books on Persian Cookery, recommended by Jila Dana-Haeri and Shahrzad Ghorashian

<h1>On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee</h1> <p>But these behaviors will likely still keep cooking — in whatever new tech-enabled form — central to our lives. Nano-cellulose is a natural, edible, calorie-free fiber that can act as a binding agent, similar to starch, in food. Using nano-cellulose as a core cooking material allows for additional food components to be “self-assembled” into the food during printing and cooking. Mindful of that, you can already get a customized meal delivery subscription from Habit – which crafts personalized diets based on at-home DNA testing results. BeeHex’s Chef 3D printer has found a market in printing pizzas for amusement parks, sporting-event venues, large-scale restaurants, and even government/military food service. By making pizza ingredients in powder form and dehydrating them, their printer has even made pizzas in space.</p> <ul> <li>It’s a strong series with a lot of thought behind </li></ul>…