Heston Blumenthal
Encyclopedia
Heston Marc Blumenthal OBE (icon; born 27 May 1966 in London, raised in Buckinghamshire
) is an English chef
and owner of The Fat Duck
, a three-Michelin-starred
restaurant in Bray, Berkshire
voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant
magazine in 2005. His restaurant has been a perennial runner-up to Ferran Adrià
of El Bulli
in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011.
, High Wycombe and Latymer Upper School
, London. Apart from a week's work experience in Raymond Blanc
's kitchen and a short time in Marco Pierre White
's, he is self-taught. According to an interview with The Observer
in 2004, he has been cooking "seriously" since the mid-1990s. In that year he sold his share in Riverside Brasserie to colleague Garrey Dawson
, having two years earlier invested in the nearby Riverside Brasserie with former Arsenal FC footballer Lee Dixon
and Alfie Hitchcock.
and Black Forest gateau
), Heston Blumenthal: Further Adventures In Search of Perfection in 2007 and The Big Fat Duck Cook Book in 2008 published by Bloomsbury
. His take on traditional British cuisine is served at the Hinds Head Hotel near the Fat Duck.
along with a book Kitchen Chemistry, published by the Royal Society of Chemistry
and distributed to 6,000 schools in the UK and Ireland. He was ranked 3rd chef by caterersearch.com in that year.
This was followed by two BBC series called Heston Blumenthal: In Search of Perfection and Heston Blumenthal: Further Adventures In Search of Perfection. These series had higher production values, and followed Blumenthal's research and varied re-creation of classic British cuisine
. The first series had seven episodes and included bangers and mash
, fish and chips
and spaghetti Bolognese; the second ran to eight episodes, and featured chicken tikka masala
, hamburger
s and Peking duck
.
In the "Chili Con Carne" episode of the series In Search of Perfection he said that he was unable to participate in the MRI study of chili's effect on the brain as he had a metal plate inserted in his back after hurting it falling off a roof at the age of ten.
Blumenthal signed a two-year deal with Channel 4
in March 2008, joining the channel's roster of celebrity chefs which already included Jamie Oliver
, Hugh Fearnley-Whittingstall
and Gordon Ramsay
. In January 2009 a 3-part series of television programmes on Channel 4 covered his efforts to revamp the menu at a Little Chef
motorway restaurant on the A303 road
at Popham
in the hope that his recipe ideas would be introduced in all 193 outlets. A follow-up programme was broadcast in October 2009.
In March 2009 Blumenthal began a short series of 45 minute programmes, called Heston's Feasts
, showing Victorian
, Medieval
, Tudor
, Christmas (including dormouse
and venison) and Roman themed dinner banquets with various celebrities as guests. A second series of this was commissioned and began a few days after Easter 2010. In this series he created, among others, a Charlie and The Chocolate Factory style feast, a Fairytale feast and an Edwardian style feast based on the last meal eaten on the Titanic.
From 22 February 2011, Channel 4 began airing Heston's new show, titled Heston's Mission Impossible, in which Heston targets lack-luster food served in various industries and aims to update the food to things people enjoy to eat. So far broadcast are Alder Hey Children's Hospital
, Cineworld
, British Airways
and The Royal Navy (aboard the HMS Turbulent
). The series was cancelled in May 2011, due to lack of willing participants and money shortage
13 June 2011, he appeared on one episode of Masterchef Australia (Pressure Test 4) – Craig, Michael, Shannon and Rachel faced a Heston Blumenthal creation: a seemingly simple burger with chips and milkshake.
One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate soufflé–like dessert. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. He has experimented with amplification
to enhance the sounds, such as the crunch, created while eating various foods.
Blumenthal is a proponent of low temperature
, ultra–slow cooking, whereby a joint of meat is cooked for up to 24 hours so as to contain the fat content while preventing collagen molecules from re-forming within the meat. In his In Search of Perfection series, he cooks a Bresse chicken
at 60 degrees Celsius (140 degrees Fahrenheit). Ultra-slow cooking does not melt the fat or release many juices, making the creation of gravy
impossible, but Blumenthal says that gravy is unnecessary as the meat itself is sufficiently moist.
Blumenthal is also a proponent of the sous-vide
cooking technique. Sous-vide, which means under vacuum in French is a technique that entails cooking something that has been vacuum sealed in a plastic bag. The sealed bag is placed in a thermostatically controlled water bath and held at a relatively low temperature for long periods of time. In the case of beef steak cooked using the sous-vide method, the steak is held at around 60 °C (140 °F) for a minimum of thirty minutes. The steak is then removed from the bag and is then seared in a very hot pan. Searing the outside of the steak not only improves the flavour and texture of the meat, it also kills the harmful bacteria on the outside of the steak that survived the water bath.
Blumenthal's signature dish
es include snail porridge
and parsnip
cereal.
Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream
as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world."
Heston is also a mentor for the British Airways Great Britons Programme, and will mentor an up and coming chef to produce a dish served on board flights in the run up to the London 2012 Games.
, relating to the story. The second part contains recipes, all of which were at one point on the menu at The Fat Duck, as well as a short story explaining the inspiration behind each dish. The third part is devoted to the science of cooking, with essays contributed by his collaborators.
Buckinghamshire
Buckinghamshire is a ceremonial and non-metropolitan home county in South East England. The county town is Aylesbury, the largest town in the ceremonial county is Milton Keynes and largest town in the non-metropolitan county is High Wycombe....
) is an English chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
and owner of The Fat Duck
The Fat Duck
The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy examples include: "snail porridge", "sardine on toast sorbet", "bacon and egg ice cream", and...
, a three-Michelin-starred
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
restaurant in Bray, Berkshire
Bray, Berkshire
Bray, sometimes known as Bray on Thames, is a village and civil parish in the English county of Berkshire. It stands on the banks of the River Thames, just south-east of Maidenhead. It is famous as the village mentioned in the song The Vicar of Bray...
voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant
Restaurant (magazine)
Restaurant is a British magazine aimed at chefs, restaurant proprietors and other catering professionals that concentrates on the fine dining end of the industry. It produces an annual list of what it considers to be the best 50 restaurants, based on the votes of 600 "chefs, restaurateurs, critics...
magazine in 2005. His restaurant has been a perennial runner-up to Ferran Adrià
Ferran Adrià
Ferran Adrià i Acosta is a Catalan chef born on May 14, 1962 in L'Hospitalet de Llobregat. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava, and is considered one of the best chefs in the world.-Career:...
of El Bulli
El Bulli
elBulli was a Michelin 3-star restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià. The small restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava, and has been described as "the most imaginative generator of haute cuisine on the planet" and does a great...
in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011.
Biography
Heston Blumenthal attended the John Hampden Grammar SchoolJohn Hampden Grammar School
John Hampden Grammar School is a boys' grammar school in High Wycombe, Buckinghamshire, England. It is named after politician and English Civil War participant John Hampden.-History:...
, High Wycombe and Latymer Upper School
Latymer Upper School
Latymer Upper School, founded by Edward Latymer in 1624, is a selective independent school in Hammersmith, West London, England, lying between King Street and the Thames. It is a day school for 1,130 pupils – boys and girls aged 11–18; there is also the Latymer Preparatory School for boys and girls...
, London. Apart from a week's work experience in Raymond Blanc
Raymond Blanc
Raymond Blanc OBE is a French chef, born in Besançon, France. Today he is one of the Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the...
's kitchen and a short time in Marco Pierre White
Marco Pierre White
Marco Pierre White is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine, and his exceptional culinary skills....
's, he is self-taught. According to an interview with The Observer
The Observer
The Observer is a British newspaper, published on Sundays. In the same place on the political spectrum as its daily sister paper The Guardian, which acquired it in 1993, it takes a liberal or social democratic line on most issues. It is the world's oldest Sunday newspaper.-Origins:The first issue,...
in 2004, he has been cooking "seriously" since the mid-1990s. In that year he sold his share in Riverside Brasserie to colleague Garrey Dawson
Garrey Dawson
Garrey Dawson is a British chef who has appeared on television in the BBC programme Ready Steady Cook.-Career:Dawson started his career at . Since then he has worked at Cliveden Hotel & Spa and at Heston Blumenthal's The Fat Duck restaurant, where he helped Blumenthal make the restaurant a 3...
, having two years earlier invested in the nearby Riverside Brasserie with former Arsenal FC footballer Lee Dixon
Lee Dixon
Lee Michael Dixon is a former English professional footballer born in Manchester.He formed part of the Arsenal defence from the late 1980s, through till 2002. He was capped 22 times for England, scoring once....
and Alfie Hitchcock.
Books
Blumenthal has had four books published: Family Food: A new approach to cooking in 2004, Heston Blumenthal: In Search of Perfection in 2006 (in which he attempts to find the best way of preparing classic dishes, including fish and chipsFish and chips
Fish and chips is a popular take-away food in the United Kingdom, Australia, New Zealand and Canada...
and Black Forest gateau
Black Forest gateau
Black Forest gateau and Black Forest cake are the English names for the German dessert Schwarzwälder Kirschtorte , literally "Black Forest cherry torte"....
), Heston Blumenthal: Further Adventures In Search of Perfection in 2007 and The Big Fat Duck Cook Book in 2008 published by Bloomsbury
Bloomsbury
-Places:* Bloomsbury is an area in central London.* Bloomsbury , related local government unit* Bloomsbury, New Jersey, New Jersey, USA* Bloomsbury , listed on the NRHP in Maryland...
. His take on traditional British cuisine is served at the Hinds Head Hotel near the Fat Duck.
Television shows
In 2005 he produced a series of six half-hour television programmes called Kitchen Chemistry with Heston Blumenthal which were transmitted on Discovery ScienceDiscovery Science
Discovery science is a scientific methodology which emphasizes analysis of large volumes of experimental data with the goal of finding new patterns or correlations, leading to hypothesis formation and other scientific methodologies.Discovery-based methodologies are often viewed in contrast to...
along with a book Kitchen Chemistry, published by the Royal Society of Chemistry
Royal Society of Chemistry
The Royal Society of Chemistry is a learned society in the United Kingdom with the goal of "advancing the chemical sciences." It was formed in 1980 from the merger of the Chemical Society, the Royal Institute of Chemistry, the Faraday Society and the Society for Analytical Chemistry with a new...
and distributed to 6,000 schools in the UK and Ireland. He was ranked 3rd chef by caterersearch.com in that year.
This was followed by two BBC series called Heston Blumenthal: In Search of Perfection and Heston Blumenthal: Further Adventures In Search of Perfection. These series had higher production values, and followed Blumenthal's research and varied re-creation of classic British cuisine
British cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...
. The first series had seven episodes and included bangers and mash
Bangers and mash
Bangers and mash, also known as sausages and mash, is a traditional English dish made of mashed potatoes and sausages, the latter of which may be one of a variety of flavoured sausage made of pork or beef or a Cumberland sausage....
, fish and chips
Fish and chips
Fish and chips is a popular take-away food in the United Kingdom, Australia, New Zealand and Canada...
and spaghetti Bolognese; the second ran to eight episodes, and featured chicken tikka masala
Chicken Tikka Masala
Chicken tikka masala is a curry dish of roasted chicken chunks in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured...
, hamburger
Hamburger
A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll...
s and Peking duck
Peking Duck
Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods....
.
In the "Chili Con Carne" episode of the series In Search of Perfection he said that he was unable to participate in the MRI study of chili's effect on the brain as he had a metal plate inserted in his back after hurting it falling off a roof at the age of ten.
Blumenthal signed a two-year deal with Channel 4
Channel 4
Channel 4 is a British public-service television broadcaster which began working on 2 November 1982. Although largely commercially self-funded, it is ultimately publicly owned; originally a subsidiary of the Independent Broadcasting Authority , the station is now owned and operated by the Channel...
in March 2008, joining the channel's roster of celebrity chefs which already included Jamie Oliver
Jamie Oliver
James "Jamie" Trevor Oliver, MBE , sometimes known as The Naked Chef, is an English chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools...
, Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall is a British celebrity chef, television personality, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy...
and Gordon Ramsay
Gordon Ramsay
Gordon James Ramsay, OBE is a Scottish chef, television personality and restaurateur. He has been awarded 13 Michelin stars....
. In January 2009 a 3-part series of television programmes on Channel 4 covered his efforts to revamp the menu at a Little Chef
Little Chef
Little Chef is a chain of roadside restaurants in the United Kingdom, founded in 1958 and owned by the UK private equity group RCapital. Little Chef's previous owners were The People's Restaurant Group Ltd., a company belonging to British catering entrepreneurs Simon Heath and Lawrence Wosskow,...
motorway restaurant on the A303 road
A303 road
The A303 is a 92-mile long trunk road in England. It is the main road between Basingstoke in Hampshire and Honiton in Devon. The M3, the A303 and the A30 together make up one of the main routes from London to South West England, running from London to Land's End in Cornwall...
at Popham
Popham
Popham is a surname.As a surname Popham may refer to:* Alexander Popham, , MP in the Long Parliament* Alix Popham, Welsh rugby union player* Arthur E...
in the hope that his recipe ideas would be introduced in all 193 outlets. A follow-up programme was broadcast in October 2009.
In March 2009 Blumenthal began a short series of 45 minute programmes, called Heston's Feasts
Heston's Feasts
Heston's Feasts is a television cookery programme starring chef Heston Blumenthal and produced by Optomen for Channel 4. The programme follows Blumenthal as he conceptualizes and prepares unique feasts for the entertainment of celebrity guests...
, showing Victorian
Victorian era
The Victorian era of British history was the period of Queen Victoria's reign from 20 June 1837 until her death on 22 January 1901. It was a long period of peace, prosperity, refined sensibilities and national self-confidence...
, Medieval
Middle Ages
The Middle Ages is a periodization of European history from the 5th century to the 15th century. The Middle Ages follows the fall of the Western Roman Empire in 476 and precedes the Early Modern Era. It is the middle period of a three-period division of Western history: Classic, Medieval and Modern...
, Tudor
Tudor period
The Tudor period usually refers to the period between 1485 and 1603, specifically in relation to the history of England. This coincides with the rule of the Tudor dynasty in England whose first monarch was Henry VII...
, Christmas (including dormouse
Dormouse
Dormice are rodents of the family Gliridae. Dormice are mostly found in Europe, although some live in Africa and Asia. They are particularly known for their long periods of hibernation...
and venison) and Roman themed dinner banquets with various celebrities as guests. A second series of this was commissioned and began a few days after Easter 2010. In this series he created, among others, a Charlie and The Chocolate Factory style feast, a Fairytale feast and an Edwardian style feast based on the last meal eaten on the Titanic.
From 22 February 2011, Channel 4 began airing Heston's new show, titled Heston's Mission Impossible, in which Heston targets lack-luster food served in various industries and aims to update the food to things people enjoy to eat. So far broadcast are Alder Hey Children's Hospital
Alder Hey Children's Hospital
Alder Hey Children Hospital is a children's hospital in West Derby, Liverpool. It is run by the Alder Hey Children's NHS Foundation Trust as part of the National Health Service in England...
, Cineworld
Cineworld
Cineworld Group plc is a cinema chain operating in the United Kingdom, the Republic of Ireland and Jersey. The chain consists of 78 cinemas; 76 of which are located in the UK and one each in Ireland and Jersey. It is the second-largest cinema operator in the UK with 801 screens, and the owner of...
, British Airways
British Airways
British Airways is the flag carrier airline of the United Kingdom, based in Waterside, near its main hub at London Heathrow Airport. British Airways is the largest airline in the UK based on fleet size, international flights and international destinations...
and The Royal Navy (aboard the HMS Turbulent
HMS Turbulent (S87)
HMS Turbulent is a of the Royal Navy built by Vickers Shipbuilding, Barrow-in-Furness.Turbulent is scheduled to be decommissioned at the end of 2011.-Operational history:...
). The series was cancelled in May 2011, due to lack of willing participants and money shortage
13 June 2011, he appeared on one episode of Masterchef Australia (Pressure Test 4) – Craig, Michael, Shannon and Rachel faced a Heston Blumenthal creation: a seemingly simple burger with chips and milkshake.
Cooking methods
Blumenthal is a proponent of modern cooking; he opened his own research and development kitchen in early 2004. It could be said that he is a molecular gastronomist, though he dislikes the term, believing it makes the practice sound "complicated" and "elitist." He holds multiple honorary degrees in recognition of his scientific approach to cooking.One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate soufflé–like dessert. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. He has experimented with amplification
Amplifier
Generally, an amplifier or simply amp, is a device for increasing the power of a signal.In popular use, the term usually describes an electronic amplifier, in which the input "signal" is usually a voltage or a current. In audio applications, amplifiers drive the loudspeakers used in PA systems to...
to enhance the sounds, such as the crunch, created while eating various foods.
Blumenthal is a proponent of low temperature
Low temperature cooking
Low-temperature cooking is a cooking technique, a variant of roasting, which is claimed to produce more tender and tasty results than traditional high-temperature roasting. In low-temperature cooking, the food to be cooked is cooked for a long period of time at a low temperature...
, ultra–slow cooking, whereby a joint of meat is cooked for up to 24 hours so as to contain the fat content while preventing collagen molecules from re-forming within the meat. In his In Search of Perfection series, he cooks a Bresse chicken
Bresse (chicken)
The Bresse is a breed of chicken originating from the Bresse area of the Rhône-Alpes region of France.-Overview:The birds are highly valued for their gamey depth of flavour, yet with fine, tender flesh and delicious, clean-flowing fat. Roughly 1.2 million are raised annually, but such is the...
at 60 degrees Celsius (140 degrees Fahrenheit). Ultra-slow cooking does not melt the fat or release many juices, making the creation of gravy
Gravy
Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain...
impossible, but Blumenthal says that gravy is unnecessary as the meat itself is sufficiently moist.
Blumenthal is also a proponent of the sous-vide
Sous-vide
Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around...
cooking technique. Sous-vide, which means under vacuum in French is a technique that entails cooking something that has been vacuum sealed in a plastic bag. The sealed bag is placed in a thermostatically controlled water bath and held at a relatively low temperature for long periods of time. In the case of beef steak cooked using the sous-vide method, the steak is held at around 60 °C (140 °F) for a minimum of thirty minutes. The steak is then removed from the bag and is then seared in a very hot pan. Searing the outside of the steak not only improves the flavour and texture of the meat, it also kills the harmful bacteria on the outside of the steak that survived the water bath.
Blumenthal's signature dish
Signature dish
A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice...
es include snail porridge
Porridge
Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...
and parsnip
Parsnip
The parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a sweeter taste, especially when cooked. The buttery, slightly spicy, sweet flavor of cooked mature parsnips is reminiscent of butterscotch, honey, and subtle cardamom...
cereal.
Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream
Bacon ice cream
Blumenthal explains that traditional ice cream is frozen egg custard with flavours added. Using his scientific method to create ice cream, he whisks egg yolks with sugar until the sugar interacts with the proteins in the yolk, creating a network of proteins. The entire substance turns white, at...
as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world."
Collaborations
Blumenthal has collaborated with scientists, including:- Professor Peter BarhamPeter BarhamProfessor Peter Barham is a Professorial Teaching Fellow in Physics at the University of Bristol, UK and visiting Professor of Molecular Gastronomy at the Royal Veterinary University in Copenhagen, Denmark....
, Professorial Teaching Fellow in Physics at Bristol University and author of the book The Science of Cooking - Professor Charles SpenceCharles SpenceProf. Charles Spence is an experimental psychologist at the University of Oxford. He is the head of the Crossmodal Research group which specializes in the research about the integration of information across different sensory modalities. He also teaches Experimental Psychology to undergraduates at...
, an experimental psychologist at the University of Oxford, with whom he collaborated in experiments with the use of headphones during eating - Professor Andy Taylor at the University of NottinghamUniversity of NottinghamThe University of Nottingham is a public research university based in Nottingham, United Kingdom, with further campuses in Ningbo, China and Kuala Lumpur, Malaysia...
with whom Blumenthal has sponsored a PhD studentship - Professors Don MottramDon MottramProfessor Don Mottram, Ph.D., is an English flavour chemist based at the School of Food Biosciences of the University of Reading....
and Margot Gosney of the University of ReadingUniversity of ReadingThe University of Reading is a university in the English town of Reading, Berkshire. The University was established in 1892 as University College, Reading and received its Royal Charter in 1926. It is based on several campuses in, and around, the town of Reading.The University has a long tradition...
, which in 2006 awarded Blumenthal an honorary degree.
Heston is also a mentor for the British Airways Great Britons Programme, and will mentor an up and coming chef to produce a dish served on board flights in the run up to the London 2012 Games.
Cookbook
The Big Fat Duck Cookbook is a 532 page cookbook written mostly by Blumenthal. The book is divided into 3 parts. The first part contains an essay by Blumenthal recounting his history and that of The Fat Duck. The story is interspersed with semi-abstract illustrations by artist Dave McKeanDave McKean
David McKean is an English illustrator, photographer, comic book artist, graphic designer, filmmaker and musician....
, relating to the story. The second part contains recipes, all of which were at one point on the menu at The Fat Duck, as well as a short story explaining the inspiration behind each dish. The third part is devoted to the science of cooking, with essays contributed by his collaborators.