From the opening chapter of his autobiography to the final essay on page 505, newly published "The Fat Duck Cookbook" will transport you to the captivating Culinary Wonderland inhabited by Michelin three star chef, Heston Blumenthal.  Like Alice's fantasy world on the other side of the looking glass, things are not exactly what they seem.  Dishes such as nitro-scrambled egg and bacon ice cream defy tradition while they astonish taste buds. In Heston's mind, food is performance art where anticipation, visual presentation and sound are as important as the taste and textural sensation on your tongue.  For instance, at his restaurant in the United Kingdom, sea conches are presented with an iPod emitting the shriek of sea gulls and sound of waves crashing on a beach.  Unmistakable seaside flavors and textures are accompanied by the perfect auditory stimulation to deliver you for the briefest moments to a distant shoreline, proving to be the ultimate in multi-sensory dining experiences.  This is one example of exploration on planet Blumenthal where the cuisine is rich, multidimensional and a bit eccentric, and so is his cookbook.  

In this excellent compendium of his life's work, Blumenthal generously shares masterpiece recipes step by step.  This book is a treasure trove of innovation that effortlessly criss crosses the borders between food and science.  While not exactly a standard for home cooking, so much can be learned and enjoyed while expanding one's own concepts about food preparation and dining through this eminently engaging cooking digest and memoir.  

Part I "History" mingles travails with triumph as Blumenthal tells the back story of the growth of his Fat Duck Restaurant in Bray, Berkshire and personal pursuit of those Michelin stars.  Artistic sketches explode off the page to lend a visual excitement and energy not found in any other cookbook.  Interwoven in this history section are glimpses of genius and invention that provide a valuable context for the rather magical recipes to come.  

In the Recipe Section of this book, over 40 gems are showcased along with personal insights to help us understand how each dish came to be.   Phenomenal photography reinforces his philosophy about the importance of visual components to the taste experience.  But be forwarned, Blumenthal dishes are notoriously complex, painstaking and time consuming.  He makes no apologies  for use of exotic equipment, hard to find ingredients and the personal commitment it will take to successfully execute his recipes.  There is no compromise to accomodate a less than accomplished chef.  Also note that measurements are in metrics and some only in restaurant sized portions.  Each recipe seems to unfold a new adventure in Wonderland that reveals an experimental cooking technique, creative flavor concept or pairing inspiration that is well worth the reading investment whether or not that meal ever makes it to your plate.

The final section of this book includes a list of special ingredients and explanation of kitchen tools and techniques along with various and sundry essays on subjects such as flavor sensation and multi-sensory perception.  These articles have been contributed by the many experts who have collaborated with Blumenthal during his years of gastronomic experimentation.  This section is the "extra-curricula" for those wishing to have a deeper understanding behind the science and psychology of his menues.

This is one of the most exciting and engaging food related books to come on the market this year.  While I may never cook from it (with perhaps the exception of a "sub-recipe"), I've been thoroughly inspired and emboldened by the concepts and creativity found throughout this tome.  It is an engaging read that allows you to surreptiously enter Heston's Wonderland of New Cookery where the flavor possibilites are infinite and the pleasures multi-sensory.

To buy this book, click here to go to our bookshelf.

Read about Chef's Blumenthal's philosophy, restaurant and numerous awards at his website: www.fatduck.co.uk.

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