Take 18 eggs, one jar of wild sour cherries in heavy syrup, two pounds of highest-quality chocolate, one domestic vacuum cleaner, a wood-effect painting tool, an industrial spraying machine, one high-pressure, gas-powered whipping canister, a large cardboard box - and mix for 10 hours; Christopher Hirst grapples with Heston Blumenthal's Black Forest gateau.
I'm certainly intrigued by this extreme macho approach to baking and want to read Blumenthal's new cookbook In Search of Perfection. Though, if all the recipes are as complex as this one, I doubt that I'll be attempting to recreate them in my own kitchen stadium.
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