Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.
Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog
Heston Blumenthal creates his no-boil boiled egg. Just add buttered toast.
When I see something new, I am very much incline to try out. Lemon has always been my favourite citrus fruit. It’s great in making salad dressings as well as in desserts. I saw some lemons. T…
Tiramisu pots by Heston Blumenthal
Discover how to cook the perfect steak with Heston Blumenthal's top tips.
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 Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)
Heston Blumenthal's macaroni cheese