The Big Fat Duck Cookbook, where science and food and the autobiography of 3 Michelin-starred The Fat Duck’s chef Heston Blumenthal come together in the most exciting way, offers readers a whole new adventure.

British chef Heston Blumenthal, who has developed a successful career by blending science with fine dining, is renowned for his quirky flavour combinations and pioneering techniques. The celebrity chef’s incredible cooking earned his restaurant The Fat Duck three Michelin stars and first place in the World’s 50 Best Restaurants list in 2005.

Within the Big Fat Duck Cookbook, readers will find three separate volumes, starting with Blumenthal’s autobiography. The autobiography is followed by a full list of complex recipes that offer a tantalizing glimpse into the strange and wonderful experiments taking place in the Fat Duck kitchen. And finally, there is perhaps the most vital section of all: science. Here, readers are given detailed descriptions of all the innovative techniques Blumenthal used to create his menu. Many of the techniques are supplied with a strict ‘Don’t Try This at Home’ label, the reason of which will be obvious after reading.



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