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 carbonara
Heston Blumenthal's Chamomile Pannacotta...fancy.
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.
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!)
Heston Blumenthal's macaroni cheese
Discover how to cook the perfect steak with Heston Blumenthal's top tips.
Molecular Gastronomy || Moss Forest || by Heston Blumenthal || The Fat Duck Restaurant || via Margot's Kitchen Blog
Heston’s Two Ingredient Chocolate Mousse - Review: Never got the right consistency despite an hour of whisking! Don't know if I had the wrong chocolate, or I used some bourbon as suggested by Heston, maybe too much alcohol didn't allow it to set?