N obody goes to Heston Blumenthal's restaurant because they are feeling a bit peckish though it happens that a visit to the Fat Duck will sate your hunger. Likewise, no one should open The Big Fat Duck Cookbook because they are looking for something to cook for supper though it does contain recipes. You go to the Fat Duck for theatre; for intriguing flavour combinations and cooking techniques that will screw with your head and make you think about the relationship between the way we feed ourselves and our emotions. You go for green tea and vodka palate-cleansers 'cooked' in liquid nitrogen, or snail porridge the colour of grass clippings, for sardine on toast ice cream or a dessert made of all the things you'd have for breakfast including smoky bacon ice cream. Appropriately, the book of the restaurant is very much more than a compendium of things you can do with interesting ingredients and nice bits of kit. It is a journey into the mind of the man who has done more than almost anybody in Britain to re-engineer the way high-end restaurants approach the knotty business of cooking for us and feeding us.
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Qty :. In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant.
Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. In the first section of The Big Fat Duck Cookbook , we learn the history of the restaurant, from its humble beginnings to its third Michelin star the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month.
Next we meet 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike.
Finally, we hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation. With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, The Big Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art.
First, take your snails and your porridge...
The cookbook hailed by way of the los angeles times as a "showstopper" and with the aid of Jeffrey Steingarten of style as "the maximum wonderful spectacle of the season With a discounted trim size however an equal interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you in the head of maverick restaurateur Heston Blumenthal. Separated into three sections history; Recipes; technological know-how , the ebook chronicles Blumenthal's incredible upward thrust to fame and, for the primary time, offers a mouth-watering and eye-popping selection of recipes from his award-triumphing restaurant. He also explains the technological know-how in the back of his culinary masterpieces, the technology and implements that make his alchemical dishes come to existence. Designed by way of acclaimed artist Dave McKean-and full of pix with the aid of Dominic Davies-this artfully rendered celebration of one of the international's maximum modern and renowned chefs is a foodie's dream. His work researches the molecular compounds of dishes to enable a greater understanding of taste and flavor. Blumenthal lives in Berkshire with his wife and three children.
The Fat Duck Cookbook
Qty :. In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book.
The Big Fat Duck Cookbook