Big Fat Duck Cookbook

Big Fat Duck Cookbook

by Heston Blumenthal

Hardcover

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Overview

In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the Fat Duck received worldwide recognition for its unique approach to gastronomy and was proclaimed The Best Restaurant in the world by the "50 Best" Academy of over 600 international food critics, journalists and chefs. This lavishly-illustrated, stunningly-designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur.
The Fat Duck Book will be carefully separated into the following three sections: 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. Part II, Recipes: For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science: The science of it all, the technology and implements that make the dishes work. Various food scientists and taste experts will contribute to this section. It will be a foodie's dream to open up The Fat Duck Book and discover just what goes on in the head of one of the world's most famous chefs. How did he come up with the idea to open The Fat Duck? What book made him fascinated with cooking and the idea of opening a restaurant? How does he make dishes involving cans of nitrous not just delicious, but even comforting? And just what are his plans for the future...

Product Details

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

About 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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Big Fat Duck Cookbook 3.3 out of 5 based on 0 ratings. 3 reviews.
chefpaulo More than 1 year ago
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!
Anonymous More than 1 year ago
Anonymous More than 1 year ago