the big fat duck cookbook
by heston blumenthal

designed by praline
on behalf of the design laboratory at central saint martins

...the full story of the meteoric rise of heston blumenthal and the fat duck, birthplace of snail porridge and bacon-and-egg ice cream...the passion, perfection and weird science behind the man and the restaurant (which) has twice been voted the best restaurant in the world by a peer group of top chefs. but he is entirely self-taught, and the story of his restaurant has broken every rule in the book.

:: via tokketok