Good grief, no. The book is unapologetic in the extreme, and the recipes are practically impossible to recreate without a wide array of kitchen equipment. They really are the recipes used at the Fat Duck!

I'm reading it more as a slow story book. The history of the dishes, their evolution and particularly the failures are fascinating in and of themselves. Some of the nicer ways to cut the difficult corners (or in a way, "cheat") are the only things I can apply in my own cooking. Well... maybe some of the more unexpected flavour combinations might come in handy too. Haven't had the opportunity to try yet.

The main feature are the stories. After the history of any single dish it's interesting to see the final application of the procedures, and just how far the kitchen staff at the Fat Duck are willing to go. (eg. "Store in cool for five days to properly infuse the flavours.")

I have yet to eat at the Duck, though. Maybe sometime next year...

The whole process for all their dishes is fascinating. When visiting the restaurant, I managed to get a tour of the kitchens and the lab by one of the cooks. It takes from 6-24 months for a dish to go from idea to being on the table in the restaurant.

It's so much better to visit the restaurant with some knowledge of Heston's philosophy and the dishes. Having skimmed through the book and watched some of Heston's shows, eating there was much more exciting. If you are interested, [here](http://rafal.io/posts/the-fat-duck.html) is my write-up of my evening there together with some photographs. I definitely recommend you attend. Even though it's very expensive, I always prefer to spend money on experiences I'll remember, such as this one.

I think Heston Blumenthal at Home may be a bit more accessible. (It's also a really attractive book.) It still makes use of a fair amount of sous vide, pressure cookers, whipping siphons, etc. Sous vide equipment in particular is getting much more affordable for home cooks but it's still not something everyone had.