This is by far my favorite cookbook of the moment. It is richly illustrated, extremely well-conceived, and complete unto itself. That is to say, if Blumenthal's recipe calls for chicken stock or for mustard ice cream, there is a page reference where you can find the additional recipes. I suppose it isn't surprising that this project was meticulously crafted, but it is a real pleasure to work with something so well executed.He does recommend quite a range of cooking tools. Equipment that your typical cookbook will not ask you to ever consider. However, if you "like" kitchen gadgets, this book provides you with a certain latitude for your interest/obsession. It's much easier to buy an inexpensive instrument that measures sugar content if you can compare that purchase to the kind of equipment that Blumenthal employs at his restaurant. "Me? No, I'm not addicted to kitchen toys. Hester Blumenthal is a real addict - I'm not that bad." So far, I've only allowed myself to purchase a hardware store blow torch, which Blumenthal takes beyond its typical use for creme brulee.I'm slowly working through recipes with my 22 year old niece and 13 year old niece-ette. We first tried Blumenthal's macaroni & cheese recipe. We used the version from the television series that is associated with this book, since my hard copy was on order at the time. (There are some variations between the t.v. series recipes posted on the BBC Television site and those in this book, but I think that is a bonus. It provides ideas for alterations.) I never really liked mac & cheese, but I'm a convert. Unbelievably lovely & tasty. I had to make a second batch the next day because my family wanted more.What I find shines through the most from the narrative sections of the book is Blumenthal's commitment to informing the reader about what he has learned over the years. And, again, he does so in an organized fashion where you will read about why he uses star anise with onion before you'll find a recipe that pairs those ingredients, for example. He provides information about what he has found works best for his taste, but also how to intentionally alter his recipes. (Here I'm thinking specifically about how he arrived at his own technique for making ice cream, but how home cooks can vary the ingredients to create a finished product according to what they want in their bowls or cones.) In other words, he seems to respect his readers, and this cookbook often feels like a silent collaborator in the kitchen. It generously offers possibilities, insights, information and technique.And, of course, the tastes of these dishes are special and memorable.I haven't told my young relatives about my plan to buy dry ice (as Blumenthal recommends) to have an ice cream making party this summer, but I'm sure it's going to be a hit. I also can't wait to make the tomato tart with basil mascarpone, but I'm holding off until my own tomatoes grow in the garden. In the end, what excites me about this cookbook is that it encourages, informs, and somehow, almost subversively, spurs readers to make their own experiments at home.Can you tell that I'm excited to pop down to the kitchen right now?
