Meat Fruit with parfait spheres of foie gras, mandarin jelly, and herb oil by chef Heston Blumenthal. - See more at: http://theartofplating.com/news/historic-recipes-with-heston-blumenthal/#sthash.CJCKKJhA.dpuf
Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.
Heston Blumenthal’s carbonara
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.
edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal
Heston’s Two Ingredient Chocolate Mousse - Review: Never got the right consistency despite an hour of whisking! Don't know if I had the wrong chocolate, or I used some bourbon as suggested by Heston, maybe too much alcohol didn't allow it to set?
Tiramisu pots by Heston Blumenthal - nature plant pot food - environmental ?
Heston Blumenthal's slow-roasted rib of beef with bone-marrow sauce
The Fat Duck L'art de dresser et présenter une assiette comme un chef de la gastronomie...
Heston Blumenthal creates his no-boil boiled egg. Just add buttered toast.