Fat Duck – Chef Heston Blumenthal
From all my misgivings about hating to cook, the big fat duck cookbook has gotten me really curious.
For one thing, can you imagine ever eating nail porridge and bacon-and-egg ice cream, sardine on toast sorbet, and "salmon poached with liquorice"? I most certainly can not but this very weird but exciting meals are crowd-drawers to the famous restaurant, te Fat Duck.
Run by Chef Heston Blumenthal in Berkshire, England, the restaurant rose to fame with its unique food menu combinations with palatable taste. In fact, it is only one of the three restaurants in the UK and Ireland that received a three-star Michelin Guide rating in 2004. It was the Best Restaurant in the world by the Restaurant magazine too.
The book, available the Borders Book Shop, showcases 50 signature recipes of Blumenthal, who actually started combining food from scratch, using pyschology of humans to be able to concoct such recipes. He studies how certain smells and tastes affect people biologically and go from there. He even once taught Nobel Prize winners molecular gastronomy, or the science of food and taste.
Im quite curious how the recipes taste like and did a search on the web looking for pictures. I was more surprised how appealing they looked like.
I’ve been dying to try some of his recipes, he is brilliant! The ingredients and techniques tend to be a bit complicated though, which is why I haven’t so far!
Heidi / Savory Tvs last blog post..Low Brow Goes High Brow! Chef Steve Ricci’s Tuna Sandwich