Synopsis
In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, 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. 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 soufflé.
In the first section of The 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.
With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The 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.
"synopsis" may belong to another edition of this title.
About the Author
Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. In 2004 he won the coveted three Michelin stars in near-record time for his restaurant The Fat Duck, which has twice been voted the Best Restaurant in the World by an international panel of 500 experts. In 2006 he was awarded an OBE.
"About this title" may belong to another edition of this title.
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The Fat Duck Cookbook
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Bloomsbury Publishing PLC, 2009
ISBN 10: 0747597375
ISBN 13: 9780747597377
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ISBN 10: 0747597375
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The Fat Duck Cookbook
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Bloomsbury Publishing PLC, London and New York, 2009
ISBN 10: 0747597375
ISBN 13: 9780747597377
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The Fat Duck cookbook / Heston Blumenthal
Seller: MW Books, New York, NY, U.S.A.
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7th edition. Near-fine copy in the original illustrated boards. Spine bands and panel edges slightly dulled and dust-toned as with age. Corners sharp with an overall tight, bright and clean impression. Physical description: 529 p., [4] folded p. of plates : ill. (chiefly col.) ; 28 cm. Notes: Originally published: as The big Fat Duck cookbook. 2008. Includes bibliographical references and index. Illustrations by Dave McKean. Subjects: Blumenthal, Heston; Fat Duck (Restaurant); Cooks Great Britain ; Biography; Cookery; Cooking; Cookbooks. 3 Kg. Seller Inventory # 402859
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Fat Duck Cookbook
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The Fat Duck Cookbook (Hardcover)
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Bloomsbury Publishing PLC, London, 2009
ISBN 10: 0747597375
ISBN 13: 9780747597377
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Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Hardcover. Condition: new. Hardcover. In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, 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. 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 tous on a biological level, or how temperature is distributed in the centre of a souffle. In the first section of The Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings toits 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. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The 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. The most desirable restaurant book ever published, now in a smaller format edition Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780747597377
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The Fat Duck Cookbook
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The Fat Duck Cookbook
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