Heston Blumenthal (born May 27, 1966 in London) - the chef and owner of the restaurant The Fat Duck - restaurant, awarded three Michelin stars, located in the village of Bray in Berkshire in the UK.
In 2005, the restaurant The Fat Duck was named the best restaurant in the world of magazine Restaurant. Its celebrity is based on a scientific approach to cooking, which is sometimes called "molecular gastronomy" or "culinary alchemy". The initial idea behind the study of the chemical processes that occur in foods during cooking, as well as various physical properties of the products. Blumenthal took the idea of the way to cook more delicious.
In recent years, he not only engaged in a famous restaurant, took a six-part program about the science of cooking for the Discovery Channel, wrote the book "Cooking Science" (The Science of Cooking), a well as he continues to engage in culinary science.
Among the famous dishes Blumenthal - ice cream with bacon and eggs, porridge snails, jelly with lavender, oysters and passion fruit, triple cooked fries, cooked pigeon breast with pancetta Anjou.
Blumenthal never went to Proffesional chef and seriously engaged in cooking only in the last 10 years. He has a regular column in the newspaper The Sunday Times, and previously wrote for The Guardian.
Specialties Heston Blumenthal
Ice cream with bacon and egg
Jelly oysters with passion fruit and lavender
Thrice cooked fries
Boiled breast of Anjou pigeon with pancetta
The book "The Science of cooking and molecular gastronomy", Heston Blumenthal
Named the top 50 restaurants in the world
The best restaurant was the pioneering English
Heston earned three Michelin stars (the restaurant's menu The Fat Duck)
Who's Who in cooking
From the category, what type of gourmet clap for their own money ... an admiring himself in his video talk and a lot of extra frame products (sauces and slowly slipping slow bryzgi..i etc ...) So far, comes to a matter of fact, fall asleep looking at it boring video ..
In fact, in the life of the house, people do cook, boil, fry, bake and hover and no one zamarachivatsya it mollekulyarnostyu ... Very tasty and hearty eating, without these problems ...
I'm more clear and not exhausting their stories, and displays of cooking Jamie Oliver.Hot everything and talk in English, but everything is clear and their actions http://www.jamieoliver.com/videos/