There's quite a bit of buzz about Heston Blumenthal's new cookbook, at least on the other side of the pond. One of the masters of molecular gastronomy and the owner of three Micheline star The Fat Duck, Mr. Blumenthal is renowned for his amazing, and amazingly complex food.
Now he's brought his molecular know-how to the masses...sort of. His new cookbook, The Big Fat Duck Cookbook, is a huge, 516 page, 12 pound, £100 ($200-though I found it for about $145) monster. I quite frankly have a hard time believing that many people are going to be rushing out to get it, especially at this economically uncertain time. It's pointed out in both of the articles in the Guardian this week, that not only is the book expensive, but it requires expensive and hard to find ingredients and equipment. Both of those aspects make it less likely that anyone would do anything more than drool over the reportedly exquisite photography.
Still, I'd love to be able to get a look at the Big Fat Duck Cookbook. I wonder if my local library will be getting this tome? If I could take pictures and see what recipes I could make, I'd definitely be one happy cook. Unfortunately, I think the library is the only way many people would be able to get a look at it.
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