Anonymous Modernist 7391

First of all, I'd love love love to see a MC pastry book. Things I'd like to see: - Applications of modern techniques, especially sous vide, to custards and other temperature-sensitive items. - Chocolate work - Ways of stabilizing products (e.g. whipped cream which doesn't weep, chocolate which can withstand higher temperatures without loosing its temper or lower temperatures without blooming, etc.)

I've read large chunks of Modernist Cuisine, but I can't claim to have read this behemoth cover-to-cover. So it's entirely possible I've missed the following: is there a section (or sections) on the general properties of hydrocolloids? For example, today I wanted to research agar, and I found all kinds of parametric recipes and an example recipe and information on what concentrations to use to produce soft or firm gels - but nothing along the lines of "agar is good for a, b, and c, but not so good for x, y, and z. If you want to do x or y, maybe try one of these other hydrocolloids. The gels made with agar have this kind of texture, etc, etc. Thanks!