In this beautiful, smaller format edition of the bestselling BIG FAT DUCK COOKBOOK, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, which has twice been voted the Best Restaurant in the World, birthplace of snail porridge and bacon-and-egg ice cream. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, THE FAT DUCK COOKBOOK is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning and joyous work of art. The most desirable restaurant book ever published.