Found an enormous, beautiful cook book online, where we can get to read the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, the birthplace of snail porridge and bacon-and-egg ice cream, and then we can encounter the passion, perfection and weird science behind the man and the restaurant.
Heston Blumenthal is widely acknowledged to be a genius, and he is the owner of The Fat Duck (a Three-Michelin starred restaurant)and was voted as the Best Restaurant in the UK by the Good Food Guide 2007 and 2009, and voted as Best Restaurant in the World by fellow chefs in 2005.
But Heston Blumenthal is entirely self-taught, and the story of his restaurant, The Fat Duck has broken every rule in the book. He is also the proponent for modern cooking and opened his own research and development kitchen in 2004.
The Big Fat Duck Cookbook is a 532 page cookbook written mostly by Blumenthal. It contains an introduction by Harold McGee, incredible colour photographs all over, and also illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case.
The book is divided in 3 parts. The first part contains an essay by Blumenthal recounting the history of The Fat Duck, from it's humble beginnings to it's Third-Michelin Star. The story is also interspersed with semi-abstract illustrations relating to the story. The second part contains 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - all of which were at one point on the menu at The Fat Duck, and with that is a short story explaining the inspiration behind each dish. The third part is devoted to the science of cooking from the experts whose scientific know-how has contributed to Heston's topsy turvy world.
The Big Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art.
Buy it now!