The Big Fat Duck Cookbook

Everybody loves to eat. So this makes us all interested in cooking and new cuisine. All of us may not have the gift in cooking but we can certainly appreciate good food. However, there are people who are real genius when it comes to cooking. One of them is Heston Blumenthal who is the restaurant The Fat Duck in Bray, Berkshire, England. He was self-taught and it was said that the success of his restaurant has broken every rule in the book. Borne out of endless invention and curiosity coupled with pure obsession, he had stirred the restaurant to great success and it was even voted twice as the Best Restaurant in the world by a peer group of top chefs. The restaurant is famous for its menu of unusual dishes, created following the principles of molecular gastronomy: examples include "snail porridge", "sardine on toast sorbet", "bacon and egg ice cream", and "salmon poached with liquorice".

The story of Heston Blumenthal and The Fat duck can be read on a beautiful cookbook that is currently available. In the first section of the big fat duck cookbook , it featured the history of the restaurant, from its humble beginnings to its third Michelin star . It will also introduce 50 of Heston Blumenthal’s signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we will also hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation.

This cookbook is a must-have for those who are interested in cooking. It even has incredible colour photographs throughout, illustrations, multiple ribbons, real cloth binding and a gorgeous slip case. The Big Fat Duck Cookbook is not only an autobiography from the world's most fascinating chef, but also a beautiful work of art.