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    Post-molecular Comfort Food
    Post-molecular Comfort Food
    Post-molecular Comfort Food
    Ebook37 pages33 minutes

    Post-molecular Comfort Food

    By Anton Eine

    ()

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    About this ebook

    Public health warning! This story is likely to cause profuse salivation!
    Read only on a full stomach!

    Michael Turner, the most popular food blogger in the world, has been unable to get his life back on track ever since being overtaken in the ratings by new upstart food designer Amy Williams. And now he is faced with the daunting challenge of taking her on in the annual televised top chef competition and the ignominy of losing his long-held crown to her in front of an audience of millions.

    A humorous science fiction tale of delightful dishes and culinary masterpieces that shatters our familiar notions about cooking and explores our relationship with food and each other. Are you still a bit hungry? Good, then dinner is served..!

    LanguageEnglish
    PublisherAnton Eine
    Release dateAug 6, 2019
    ISBN9780463618448
    Post-molecular Comfort Food
    Author

    Anton Eine

    Anton Eine is modern sci-fi and techno-fantasy author from Kyiv, Ukraine.He has published sci-fi short stories collection "Human Kind", techno-fantasy cycle "Programagic" and superhero series "Maze City Stories".After building his successful carrier in marketing, he decided to let his creativity writing fantastic fiction books to actualize numerous ideas he had in his mind for years.Anton is passionate about food (and some drinks of course!), photography, animals (especially wild cats), and rock music. He likes embedding his hobbies into the fantastic canvas of his writings and to share that passion with his readers.Anton Eine officially can't stand any limits and boundaries, so his books usually step out of the box of traditional genres, crossing the edges of conventional storytelling and blurring the borders of common thinking.

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      Book preview

      Post-molecular Comfort Food - Anton Eine

      Post-molecular Comfort Food

      Copyright 2019 Anton Eine

      Translated by Simon Geoghegan

      Published by Anton Eine at Smashwords

      Smashwords Edition License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your enjoyment only, then please return to Smashwords.com or your favorite retailer and purchase your own copy. Thank you for respecting the hard work of this author.

      It all began with the turkey.

      With ‘Grandma Doris’s home-roast Turkey’ that Amy Williams posted on her blog last year. Stuffed with ripe quince and juicy cranberries. Garnished with a spring potato mash and parsnip side dish and accompanied by a cream sauce of field mushrooms.

      It was a genuine culinary triumph, posted a month before Thanksgiving and actively promoted on the market, it soared to the top of the season’s culinary hit-parade.

      I even decided to try this novelty myself and it didn't disappoint. The components were all so well balanced and perfectly complemented each other: the juicy turkey meat, the crispy golden skin, the fluffy mash with light nutty notes and the irreproachable rich creamy sauce with perfectly browned slices of fried mushrooms.

      The stuffing had a generous pinch of nutmeg, a barely perceptible hint of garlic and the tart notes of bay leaf. It had basted the turkey well, giving the tender breast an exquisite caramel sweetness, a pleasant sourness and exceptional juiciness.

      A dry apple cider had been recommended as the accompaniment to this dish—a good choice, reflecting the fruity palette of the main course and refreshing the palate after the creamy sauce.

      I even gave the recipe a 5-star review and I am rarely impressed with traditional cooking.

      And that was the moment when all my troubles started.

      For the past five years, my name has deservedly topped the list of the most popular food bloggers. Everyone knows that I, Michael Turner, lead the field and that my recipes are works of art married to the latest innovations in culinary science.

      Plus, of course, a teaspoon of home-spun magic, I used to joke in interviews at a time, when I could still laugh and have a joke.

      When millions of my subscribers and numerous awards for the most creative new dishes sent me soaring over the earth, filling me with pride and giving me the inspiration and strength to produce bold new solutions and extraordinary gastronomic successes.

      Until one fine day, Amy Williams’s name appeared on the

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