Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.
Heston Blumenthal’s carbonara
Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog
Discover how to cook the perfect steak with Heston Blumenthal's top tips.
edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal
Heston Blumenthal's Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)
Heston Blumenthal's Chamomile Pannacotta...fancy.
Heston's Ham & Chicken Pie
Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.
Heston Blumenthal's Meat Fruit Recipe