Sydney Morning Herald
Tuesday February 2, 2010
THE FAT DUCK COOKBOOKBy Heston Blumenthal; Bloomsbury, $85With recipes that call for liquid nitrogen, maltodextrin and cryogenically frozen foie gras, Heston Blumenthal's 529-page tome is clearly not intended as a how-to guide for home cooks. Rather, it is an exposition on Blumenthal's philosophies and techniques, following the Fat Duck's transformation from a small Berkshire bistro to a three-Michelin-star restaurant.It feels more like a book about art or architecture than cookery. The jelly of oyster and passionfruit with lavender resembles a sculpture, while the vegetarian pot au feu rises like a skyscraper from its bowl. This is a book that can be read cover-to-cover outside the kitchen.