Further Adventures in Search of Perfection: Reinventing Kitchen Classics

Overview

Heston Blumenthal has quickly made a name for himself as one of the world’s most innovative and revolutionary chefs and is best known for remaking even the most basic meals into truly delectable entrees. In this intriguing volume, Heston investigates every aspect of eight classic dishes: Trifle, Baked Alaska, Fish Pie, Hamburgers, Peking Duck, Chicken Tikka Masala, Risotto, and Chilli Con Carne. Along with helpful tips on how to select ingredients and cook each meal to perfection, information on the cultural ...

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Overview

Heston Blumenthal has quickly made a name for himself as one of the world’s most innovative and revolutionary chefs and is best known for remaking even the most basic meals into truly delectable entrees. In this intriguing volume, Heston investigates every aspect of eight classic dishes: Trifle, Baked Alaska, Fish Pie, Hamburgers, Peking Duck, Chicken Tikka Masala, Risotto, and Chilli Con Carne. Along with helpful tips on how to select ingredients and cook each meal to perfection, information on the cultural traditions and history surrounding them is also provided. Lavishly illustrated and filled with insightful information from both in and out of the kitchen, this is a unique and tasty treat for aspiring culinary perfectionists.

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Editorial Reviews

Publishers Weekly

As one of London's most celebrated chefs, Blumenthal delights in confounding diners' expectations with unusual dishes like crab ice cream, but there is a scientific method to his madness. This book, like his last, accompanies his BBC TV series, in which he travels around the world to immerse himself in the history and popular ways of making eight well-known menu items (including hamburger and risotto), then breaks them down in his lab kitchen to understand their parts, and finally reinvents them from the bottom up based on his new knowledge. Blumenthal not only uses scientific technology like MRI machines and gas chromatographs, he also draws on cognitive neuroscience theories to investigate, for example, how a dish's name influences the way people taste it, and he is as comfortable discussing technical details as he is rhapsodizing about a good baked Alaska. The recipes provided are clearly written, but the equipment, ingredients and time involved will dissuade many home cooks, and the book is really more about discoveries along the way than the end result. Blumenthal's lively intellect and dryly humorous, evocative writing will appeal to anyone interested in the process behind molecular gastronomy or who has ever wondered why certain recipes are constructed as they are. (July)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Blumenthal (The Big Fat Duck Cookbook; In Search of Perfection) is the chef of the renowned Michelin-starred Fat Duck restaurant in Bray, England. In his latest book, the companion volume to a BBC series, he travels from New York City to Beijing and beyond to discover the secrets of eight iconic dishes, from hamburger to Peking duck. He then puts his own unique spin on them, drawing on molecular gastronomy and other culinary inspirations. For readers and sophisticated cooks who enjoy chef's books.


—Judith Sutton
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Product Details

  • ISBN-13: 9780747594055
  • Publisher: Bloomsbury UK
  • Publication date: 4/1/2009
  • Pages: 320
  • Product dimensions: 7.40 (w) x 9.30 (h) x 1.00 (d)

Meet the Author

Heston Blumenthal won the coveted three Michelin stars in 2004 for his restaurant, The Fat Duck, which was voted the Best Restaurant in the World in 2005 by an international panel of 500 experts. He is the author of In Search of Perfection.

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