Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking techniques to create new taste sensations. His food creations such as snail porridge are known worldwide.
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50 people cook in his restaurant "The Fat Duck" in Bray to give guests an exceptional dining eyperience. Cooking with liquid nitrogen or with the antigrill are esential tools in the molecular cuisine.
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An excerpt from "The Art of Scientific Cookery" produced by NZZ Format