I just added Thomas Keller's Under Pressure as an indexed book and
was surprised that I had to add another 21 new ingredients, even
with 5,936 already in our database. How many of you have
these in your store-cupboard (or even in your grocery store)? Duck
tongues, mustard flowers, transglutaminase RM, calcium gluconate,
sea urchin tongues, green apple mustard? I'd really be interested
to know - if you have this cookbook, have you cooked from it and
how was the experience?