Fat Duck Cookbook Is Worth Its Weight in Snails: Holiday Gifts
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Heston Blumenthal, chef-proprietor of the Fat Duck restaurant and creator of dishes such as sardine-on-toast sorbet, has a reputation as a mad scientist who does unnatural things to food just to prove he can.
Nitro-poached green tea and lime mousse, perhaps? Or maybe you’d prefer jelly of oyster and passion fruit with lavender. No, let’s go for Sound of the Sea, where you consume edible sand and seawater while listening to crashing waves on an iPod.