3 of 6 people found the following review helpful
4.0 out of 5 stars
For professional curiosity, 16 Feb 2011
A book I would recommend for serious working chefs with an eye for impeccable presentation and some knowledge in molecular gastronomy!
The layout and presentation is beautiful, as are the pictures! There is an Introduction into the specialist equipment and ingredients needed to recreate the recipes, which are far from the complexities of the fat duck cook book but not for amateurs! and can be re-created in most well equipped professional kitchens. Some very Interesting flavour combinations.
An excellent book for ideas, and an Interesting book to flick through, A challenging book for professional!