I am really excited about this book.  I found out about Heston Blumenthal around February and I have been trying to find every bit of information about him since then.  I’ve watched every episode of his shows, “In Search of Perfection”, and “Kitchen Chemistry”.  I’ve talked about him a few times on here and I’ve even attempted some of his techniques….with some success.  But, I haven’t had the chance to actually take the time to attempt some of the recipes from his restaurant, The Fat Duck.

I think Chef Blumenthal is a f’ing genius…..Everytime I hear him talk or read about some of his kitchen experiments I’m always left in awe.  I received an Amazon giftcard for Christmas from Mindy’s parents so my first thought was to purchase this book (I bought another one too….more on that later).   This book is broken up into three sections (History, Recipes, Science) and should hardly be called a cookbook…  I wish this was one of the textbooks at our school but things don’t happen that way…..I buy this book and it does what 5 school books can’t do……funny how that works.

Anyway, I’ve skimmed through it and read a bit here and there in between receiving it and I’m blown away.  This cooking is something completely different than what I even thought was possible. Most people might call it molecular gastronomy but I call it f’ing genius and this is the way everyone should be taught. The reason is I get to understand why something happens instead of being told, “well, that’s the way it’s been done forever”.   There are techniques used in the book that shy away from using flour in every damn sauce imaginable in order to thicken…..thank you for that (OMFG YOU USED AGAR AGAR…YOU’RE RUINING IT)!

Anyway, you’ll know when I have read the entire book when you start to see a few things change around this blog o’ blog blog.  I’ve been waiting a long time for this book but I’m also saving for Chef Blumenthal’s other book…..it’s the bigger version of this one and it retails for $150….well worth it. I paid $75 for a Nutrition Science book for school that was opened twice by my instructor in class…..nice.

Anywho, if you want to understand the science behind cooking, cook amazing food, and sound cool then pick up this book.  It’s awesome!