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's Chamomile Pannacotta...fancy.
Heston Blumenthal’s carbonara
Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog
edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal
Heston Blumenthal's Beginners Guide to Molecular Gastronomy - the scientific study of food and cooking (or innovative modern cuisine!)
Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.
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.
Name: Heston Blumenthal's Garden Salad with Sauce Gribiche • Description: "Gribiche is a classic French sauce similar to tartare. It traditionally accompanies fish and chicken, and can also be used as a dip for chips or scotch eggs. Here, though, it forms the base layer of a miniature edible garden, complete with vegetables that appear to be bedded in soil." — "Heston Blumenthal's Garden Aalad with Aauce Gribiche Recipe", The Guardian (Retrieved: 4 February, 2014)
Discover how to cook the perfect steak with Heston Blumenthal's top tips.