The Fat Duck Cookbook

by Heston Blumenthal

Overview

The cookbook hailed by the Los Angeles Times as a "showstopper" and by Jeffrey Steingarten of Vogue as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, 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), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. 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.

Product Details

ISBN-13:	9781608190201
Publisher:	Bloomsbury USA
Publication date:	10/20/2009
Pages:	532
Product dimensions:	9.50(w) x 10.90(h) x 1.70(d)

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.

Editorial Reviews

At the Fat Duck, gastronomy and science are inseparable. When you become familiar with Heston's food you take the science for granted, and can sometimes feel yourself floating into a mental world in which everything is greater than merely what it seems. Without wanting to sound overwrought, I'll admit that at its finest, dining at the Fat Duck reminds me of Coleridge's 'willing suspension of disbelief...which constitutes poetic faith." But it's superior to poetry, of course, because you can actually eat it.” —Jeffrey Steingarten, Vogue

“British cuisine has a new king.” —Times (UK)

“The most progressive chef of his generation.” —GQ (UK)

“Heston Blumenthal has established a reputation as one of the country's most innovative chefs... When he talks about food it is with the passion of a chef and the scientific know-how of a chemistry teacher.” —Telegraph (UK)

From the Publisher

A lavish extravaganza larded with cartoons and Ralph Steadman-esque illustrations by Dave McKean, the book downloads everything in Blumenthal's head (which is a lot), including recipes for already legendary dishes like snail porridge as well as nitro-scrambled egg and bacon ice cream. If your dream cuisine involves liquid nitrogen and a rotary evaporator, Blumenthal's your bloke.
—The New York Times

Christine Muhlke