The Fat Duck Cookbook has ratings and 23 reviews. ^ said: Here is a book for and of the alpha-fe/male; a clear statement of status, of pecking-order. Nobody 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. The Big Fat Duck Cookbook by Heston Blumenthal, , available at Book Depository with free delivery worldwide.
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J rated it it was amazing Apr 24, Blumenthal gliding through a dreamland of foods cookbook in a bumper year. Luckily enough for me, my friend acquired the nitro I love how obsessive Heston is with his approach to scientific cooking.
The Fat Duck Cookbook by Heston Blumenthal
On the second day of opening the oven exploded, and Heston spent the rest of service with a bag of frozen peas on his head. Struggling find the key, the cunningly well-concealed two cookbolk index is eventually revealed folded-in within the middle of the book between pages andflanked by a couple of lollies: The essential book on haute couture of blumdnthal.
Like a witch’s cauldron, I stirred the pot while the liquid nitrogen was poured in.
How does he make dishes involving cans of nitrous not just delicious, but even comforting? These recipes are staggeringly long, involve fiendishly expensive pieces of bumenthal, are extraordinarily detailed and are probably, for the home cook, completely unmanageable, but that’s to miss the point.
The Fat Duck Cookbook
Do we cookvook to understand chefs? Each dish pirouettes in a series of images to salivate heshon. The pants are still there for the chucking. Part I, History Heston’s improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef’s responsibility is in forwarding cuisine. But in a general sense it was the most inspirational cookbook I’ve read since the French Laundry cookbook.
The Big Fat Duck Cookbook
I’m willing to bet nobody ever tries to cook their way through this lot. As someone deeply opposed to food additives and the lies of industrial food processing, I found myself uncomfortable with some of this, although Blumenthal himself argues in favour of what he sees as a maligned blumentahl of science. Split into several sections the book gives a complete overview of the resteraunt, from it’s history, to the techniques and ingredients and complete recipes for “every” dish that has appeared on their menu.
The third and final section of this by now highly addictive book does expands on the science of it all, through a number of technical papers.
Being a vegetarian I probably won’t be cooking out of this book. Technicolor sights, olfactory ecstasy, salivary explorations, a texture of a ripple felt, a snap and the dish is unlocked. Not only self taught, the chef also has a three Michelin star restaurant which is where ghe recipes are inspired from Mar 30, Julian Oja rated it it was amazing.
At the front is the autobiography, beautifully and wittily illustrated by Dave McKean, who has reinvented the man as the fictional hero of his own narrative, all domed forehead, questing chin and razor-sharp glasses. You go to the Fat Duck for theatre; for intriguing hestn combinations blimenthal cooking techniques that will screw with your head and make you think about the relationship between the way we feed ourselves and our emotions.
The Fat Duck Cookbook includes recipes, but of course they’re the ones used at the Fat Duck, with all the esoteric ingredients and high tech equipment required. A brilliant move to include these.
The Fat Duck Cookbook: Heston Blumenthal: Bloomsbury Publishing
Jan 20, Alexander McNabb rated it really liked it. What a wacky guy! Gradually, the restaurant eventually moved from serving simple French bistro food to the innovative, rule-breaking, multi-sensory tasting menu it serves today. Within these pages is found all-consuming overwhelming edible one-on-one on-the-edge adventure; teeth bared.
Apr 17, Janet rated it really liked it Shelves: Stock-up too on skimmed milk powder, tartaric acid, and cryogenically frozen foie gras. It’s admirable, but ultimately a bit wearing. The recipes are more sub-recipes than you can shake a stick at. The artwork and photography is stunning which raises the bar of gastro-porn.
Nov 19, Tomas Ramanauskas rated it it was amazing Shelves: