A recipe book of hydrocolloids! Agar, guar gum, gum arabic, xanthan, lecithin, all those things that you sort of read past when you read ingredients lists, plus old standbys like gelatin, pectin and cornstarch. It's sort of a nice happy medium between "cooking" and "molecular gastronomy".
Beer gel. Vinaigrette sheets. Homemade Frappuccinos. Apple noodles. Spherical tea ravioli. Iberian ham cream ("serve with oyster)". Marshmallow fluff.
I think I need to get a kitchen lab coat.