 Heston uses liquid nitrogen to make instant ice cream |
Would you fancy a spoonful of snail porridge, a glass of nitro green tea - or a slurp of bacon and egg ice cream?
Before you say no, you might want to know they're three of the more way-out items on the menu of what's apparently the best restaurant in the world.
The Fat Duck in Bray, Berkshire has pioneered an unusual approach to cooking: 'molecular gastronomy'.
Head chef and proprietor Heston Blumenthal says that cooking is simply chemistry at work.
Breakfast's Julia Botfield went to see how Heston Blumenthal creates his dishes, using the appliance of science
Heston Blumenthal has teamed up with the Royal Society of Chemistry to create a textbook aimed at making chemistry and physics more engaging to children from five to 18.
And although it may seem unusual to combine ingredients such as chocolate and caviar or salmon and liquorice, the chemistry creates the taste and flavour which is essential to any chef.
Blumenthal - whose restaurant has three Michelin stars - says he simply wants to demystify the science, meanwhile the Fat Duck took the position as world number one in poll by Restaurant magazine last week.
This included the views of experts and critics around the world.
So if you fancy your supper blasted with liquid nitrogen, or your beetroot turned to jelly then maybe you should be studying chemistry instead of cooking. Heston Blumenthal's book, with Ted Lister, will be published later this year. His latest book Family Food, A New Approach to Cooking, is published by Penguin
|  | BBC NEWS: VIDEO AND AUDIO Chemical cookery
Breakfast's Julia Botfield eavesdropped on a cooking lesson with a twist, at the Fat Duck in Bray
RELATED INTERNET LINKS: The BBC is not responsible for the content of external internet sites
|
One-Minute World News 
News services
E-mail this to a friend 
Printable version 
