Among the gifts I received for Christmas this year was one of British celebrity chef Heston Blumenthal’s cookbooks, Heston Blumental at Home, and I must say it has quickly made its way to the top of my list of favorite cookbooks. Although I have not yet had the chance to try out any of his recipes, it didn’t take me long to realize that this was not your average cookbook. While most chefs simply share some of their best recipes in the cookbooks they publish, Blumenthal also shares insights about his cooking philosophy and the science of cooking, something which I personally find fascinating. I have thoroughly enjoyed reading through the first few sections of the cookbook, where Blumenthal explains the chemistry behind taste, flavor, food pairings, and a wide host of cooking techniques. As a “scientific” cook known for harnessing technology and chemistry in his three Michelin star restaurant The Fat Duck, Blumenthal’s cooking has always seemed like a bit of an enigma to me; something far out of the reach of the amateur home cook. However, reading some of his tips has truly helped demystify his approach and made the science and technology he uses so well feel a bit more accessible. Highly recommended!
In good health,