Customer Review

3 of 4 people found the following review helpful
4.0 out of 5 stars Heston Blumenthal at Home, 17 May 2012
This review is from: Heston Blumenthal at Home (Hardcover)
This is a very good book for the advanced home chef, all recipes involve a two, three or even four steps process. You won't find a step-by-step guide for the recipes but general indication on what to do with the ingredients, so it is necessary to have a good understanding of food preparation before one embarks on preparing anything from this book. Once said that, all recipes are absolutely intriguing, sophisticated, delicious and very doable in the average home kitchen (however, many recipes require complex food processing and therefore specific equipment and ingredients are required). Just to be clear! if you are at the stage where you experiment with gels, foams, sous vide, and molecular gastronomy in general, then this is the book for you! My only criticism is that every section in the book starts with an introduction to the science of food which I found very basic (much better explained in other more specific books such as McGee's enciclopedia) and out of context for a book of high-end recipes; I would have preferred those pages to be filled with more recipes! All in all a good book that will keep me busy for a long time as I intend to try every single recipes!
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