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Big Fat Duck Cookbook

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Overview

The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine

This lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur, Heston Blumenthal. Separated into three sections (History; Recipes; Science), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering...

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Overview

The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine

This lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur, Heston Blumenthal. Separated into three sections (History; Recipes; Science), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering and eyes-widening selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemic dishes come to life.

A luxe, show-stopping document designed by acclaimed artist Dave McKean—and filled with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie's dream.

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Editorial Reviews

From the Publisher
"The Big Fat Duck Cookbook is the biggest (10 pounds with box), the most expensive ($250) and the most flamboyant (four brightly colored silk marker ribbons, uncountable full-page color illustrations and gatefolds, mainly caricatures of Mr. Blumenthal gliding through a dreamland of foods) cookbook in a bumper year. But like its author, who turns out to be a clear and even affecting writer, there is gravity holding the rocket in orbit. In the back, you will find deadly serious essays on such matters as the effect of heat on meat protein or "ice cream science," by himself and his entourage of university food scientists along with detailed rundowns on new kitchen tools such as refractometers. But all of this is stagesetting and infrastructure for the recipes with the wacko names, the sci-fi techniques and the eureka tastes and flavors... Makes you want to call Bray immediately to get a table at the earliest opportunity, which is two months from now. Meanwhile, there's the book." - Wall Street Journal

The Big Fat Duck Cookbook is itself a work of art, combing a luxurious package with striking page layouts and artwork. Its recipes are almost the least of its appeal: Blumenthal's accompanying essays are the meat of the text and make for a fascinating 500 pages of reading.” - Metroland (Albany, NY)

"I have never been so captivated, visually, by a cookbook (my own books excluded, of course), primarily by the illustrations, the playfulness of them, the exuberance of spirit they convey. A brilliant move to include these. The food photography is stunning, I think, because it’s so big and Blumenthal’s food is so dramatic... Huge congratulations to Blumenthal and his team for this over the top, way over the top, effort." - Michael Ruhlman

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Product Details

  • ISBN-13: 9781596915503
  • Publisher: Bloomsbury USA
  • Publication date: 11/11/2008
  • Pages: 532
  • Sales rank: 515,008
  • Product dimensions: 12.60 (w) x 16.60 (h) x 3.10 (d)

Meet the Author

Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavor. His restaurant The Fat Duck, in Bray, Berkshire, was awarded three Michelin stars in 2004, and voted the Best Restaurant in the World by an international panel of 500 culinary experts in Restaurant Magazine’s list of the World’s Best Restaurants 2005. Heston Blumenthal lives in Berkshire with his wife and three children.

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Customer Reviews

Average Rating 3.5
( 3 )
Rating Distribution

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Sort by: Showing all of 3 Customer Reviews
  • Posted September 12, 2009

    I Also Recommend:

    WOW

    This book is not for a casual cook. It is, rather, a book for the adventurous cook with an unlimited budget. It pushes the extremes of Michel Bras and is somewhat comparable to techniques that Grant Achatz employs at Alinea. Chemistry as cooking and cooking as chemistry. Great fun from the things I've tried so far. If you're headed to the UK, try and get in!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 25, 2010

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  • Anonymous

    Posted July 4, 2010

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