Book Review
Title: Further Adventures In Search Of Perfection
Author: Heston Blumenthal
Publisher: Bloomsbury Books
Pages: 311
ISBN: 978-0-7475-9405-5
Released: December 2007 

Reviewed By: The British Chef

Chef Heston Blumenthal has a passionate commitment to food, and his Perfection series is a clear display of such a shear reverence and respect for the art form of cooking. In Search Of Perfection was Blumenthal's first in what will be undoubtedly a successful collection of books, and this second book Further Adventures In Search of Perfection is equally as flawless as its predecessor. North Americans haven't quite embraced the Blumenthal touch yet, but I perceive he will be equally as famous as Gordon Ramsey, Wolfgang Puck or Jamie Oliver. Why? Well, because Blumenthal is a perfectionist, but he makes it sound all so exciting! 

Eight recipes come under the microscope of Blumenthal in Further Adventures In Search Of Perfection; the Hamburger, Fish Pie, Chicken Tikka Masala, Risotto, Peking Duck, Chilli Con Carne, Baked Alaska, and the ever-British Trifle. One of the first pictures in the book is a sign crudely made that Blumenthal has found on his international travels that states "The Chili is not ready yet!!! Perfection Takes Time" had more North Americans this philosophy, fast food would be considered much less desirable. The sign is a road marker that explains Blumenthal's philosophy on food; he takes his time, he searches for perfection and he will not send out any meal that would be considered less than perfect.

This quest might sound exhausting, but it is actually quite invigorating as Blumenthal goes on the road, delves into science, and asks more questions than one would think is possible about fish pie, to discover the holy grail of each dish. What Blumenthal brings the reader is an exciting read, similar to an adventure novel where food is the main character (who wouldn't love that!?). He also brings forth suggestions and different techniques that are communally shared in this book that could not normally be done. So the perfect Tikka Masala can be made thousands of miles apart because one cook in Iceland has discovered a technique that another cook in Ohio might not have thought possible previously.   

The book is rich with historical anecdotes on each of the recipes, the chapters are clearly laid out with step-by-step instructions. The photos are exemplary as they are not the pristine images of well staged gourmet dishes, but rather showcase an experience of food and Blumenthal's travels through imagery. The quest for the best is beautifully displayed within these images.

Further Adventures In Search of Perfection has the most immaculate details with an invaluable food safety section, which everyone needs to know how to keep a kitchen clean (even when they think they know, it is often not the truth of the matter). Quotes at the top of the chapters, such as Michelangelo reportedly saying "Trifles make perfection, and perfection is no trifle," are endearing quotes added. Scribblings in the front and back covers, one can only guess by Blumenthal, are character building, as a golden rule, chefs write in their cookbooks for future reference. 

In Blumenthal's journey to find the best; every detail, every aspect has been covered. Blumenthal is as much selling perfection as he is a philosophy of quality.