Historic Heston - Meat Fruit with parfait spheres of fois gras, mandarin jelly, and herb oil by chef Heston Blumenthal.

Historic Heston - Meat Fruit with parfait spheres of fois gras, mandarin jelly, and herb oil by chef Heston Blumenthal.

Heston Blumenthal's Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)

Heston Blumenthal's Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)

Heston Blumenthal shares his brilliant recipe for roast leg of lamb – a great main to serve up this Easter. Find the recipe on the Waitrose website.

Heston Blumenthal shares his brilliant recipe for roast leg of lamb – a great main to serve up this Easter. Find the recipe on the Waitrose website.

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 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.

Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal

edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal

Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog

Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog

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