Number 15, representing Wales is Bryn Williams' seared scallops, braised chicken wings, jerusalem artichoke and hazelnut jus. Just the thing after a hard day hacking anthracite from a seam.
In an unrelated development Microsoft alumnus Nathan Myhrvold's "Modernist Cuisine: The Art & Science of Cooking," is out.
Take one multimillionaire computer genius, a team of 36 researchers, chefs and editors and a laboratory specially built for cooking experiments. After nearly four years of obsessive research, assemble 2,400 pages of results into a 47-pound, six-volume collection that costs $625 and requires four pounds of ink to print.
I likes chips me.