The Big Fat Duck Cookbook

Heston Blumenthal

The Big Fat Duck Cookbook

Heston Blumenthal's talent and ingenuity is widely acknowledged, 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. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle. 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. Comes with an introduction by Harold McGee, colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a slip case. 4.5 out of 5 based on 2 reviews
The Big Fat Duck Cookbook

Omniscore:

Classification Non-fiction
Genre Food & Drink
Format Hardback
Pages 532
RRP £100.00
Date of Publication October 2008
ISBN 978-0747583691
Publisher Bloomsbury
 

Heston Blumenthal's talent and ingenuity is widely acknowledged, 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. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle. 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. Comes with an introduction by Harold McGee, colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a slip case.

Reviews

The Daily Telegraph

Xanthe Clay

The book is certainly theatrical. Inside the silver-edged pages, anecdotes from the Fat Duck sit alongside Manga-style cartoons of Blumenthal and his alter ego Child Heston. There are essays from luminaries of the foodie-scientific world and descriptions of equipment such as rotary evaporators, ultra-low temperature freezers, vacuum chambers and refractometers. The ingredients list includes gellan F, trimolene and isomalt.... But the tea jelly has set after all, and it's sublime, refreshing and delicate. The French toast is the best I've ever tasted, and I'll make it again. A laboratory may be a more natural home for Blumenthal's book, but when the paperback comes out I might just put it in the kitchen

27/10/2008

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Time Out

Jay Cheshes (New York)

With its silver-edged pages and leather sleeve, this massive volume may be the most visually compelling paean to a celebrity chef ever published. The book chronicles Heston Blumenthal’s evolution from untrained home cook to cutting-edge culinary provocateur. Signature dishes from his three-Michelin-star Fat Duck near London are captured in glistening splendor—in two-page spreads and even centerfolds.

15/04/2009

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