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
Heston Blumenthal creates his no-boil boiled egg. Just add buttered toast.
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.
Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog
Bloomsbury – Heston Blumenthal at Home 2011 | Publication | Graphic Thought Facility
edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal
Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.
Heston Blumenthal at home - graphicthoughtfacility 16
Heston Blumenthal's Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)