Heston Blumenthal was elected Chef of Chefs in 2002, and Chef of the Year in 2001. He is the owner and chef of the Michelin starred restaurant The Fat Duck in Bray, Berkshire. His cuisine attracts both amateur gourmets and fellow specialists simply because there has never been anything like it in England before. Dishes such as crab risotto and crab ice cream, cassonade (sugar extract) made from red peppers, saddle of lamb baked on low heat, baked onglet (a piece of beef usually cooked only on the grill), "lace cookies" made from coffee and garlic, parsnip breakfast cereal with parsnip milk…His interest in molecular gastronomy began several years ago when he decided to solve the “mystery” of green beans. The scientific approach to the problem and its results have led to the use of unconventional methods of cooking or the use of traditional methods for unconventional purposes. In modern cooking, Heston Blumenthal is today considered one of the biggest innovators of the last 50 years. And so as not to worry the reader, we note right away that in this collection he does not suggest cooking veal glands in salted hay and pollen with shellfish a la plancha or white chocolate stuffed with black caviar at home. The father of three children, he is very familiar with the problems of ordinary cuisine, and the recipes he offers are not very complicated, although they differ in their technology from the usual ones