2008's best cookbook, now available in a relatively affordable ($50 CDN, after our standard 20% discount) trade hardcover edition.
Heston Blumenthal's magnum opus, a blend of autobiography, full-color food porn, recipes for oak tree essence, Bacon and Scrambled Egg Ice Cream, "jelly of orange and beetroot," snail porridge, etc., and 100+ pages of kitchen science (detailed instructions for working with vacuum sealers, liquid nitrogen, agar, dehydrators, centrifuges, etc. etc. etc.). Plus illustrations by Dave McKean.
Blumenthal, whose Fat Duck earned three Michelin stars in 2004, never went to cooking school; he's positive proof that genuine fascination counts for more than education.
