30 hour hamburger from a 600.00 cookbook!

They left me in awe. Who's up to making it?

http://online.wsj.com/article/SB10001424052748704615504576172610668896674.html#articleTabs_interactive%3D%26project%3DHAMBURGER0311%26articleTabs%3Darticle

[Robin Garr]

Never mind making it, where is my review copy of that $625 cookbook!?

Never mind making it, where is my review copy of that $625 cookbook!?

I guess you need to call your agent. Can you imagine....rather silly, I think! Never would I spend the 30 hours it takes to make that burger...I don't care how good it is. Of course if I had a team of cooks, and we each made one thing, that might be fun.

Sounds very similar process to the hamburger made by Heston Blumenthal for his 2005 TV series 'Further Adventures in Search of Perfection'.

Cookbook of the two series 'Total Perfection: In Search of Total Perfection'
is a lot cheaper

The recipe has vanished from the BBCtv site but I found a copy on a message board here -- http://www.mrmenu.net/discus/messages/18/61023.html

My friend just ordered this cookbook. As far as I know he's not a big cook, but I guess he has the money! I am excited to check it out.

I liked this article about a meal served in the kitchen where the book was developed:

http://online.wsj.com/article/SB10001424052748703786804576138362185210494.html?mod=WSJ_article_related#project%3DSLIDESHOW08%26s%3DSB10001424052748704132204576136492528856656%26articleTabs%3Darticle

I would have loved to try those dishes. Polenta cooked in stock make from corn husks! That's not molecular gastronomy, that's being creative with flavors, just like one adds fennel seeds to cooked fennel bulb in order to give it the flavor we expect it to have.