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 dimensions:||9.50(w) x 10.90(h) x 1.70(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 to enable a greater understanding of taste and flavor. His restaurant the Fat Duck, in Bray, Berkshire, England, 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. Blumenthal lives in Berkshire with his wife and three children.
Most Helpful Customer Reviews
This is Heston Blumenthal's masterpiece, and for that matter Dave McKean's illustrative masterpiece as well. The prose is outstanding as Blumenthal takes you through his "history" as he calls it from his fascination with restaurants to starting his own. The next section is recipes. Be aware that these are recipes from his restaurant that most people would not be able to make at home. The ingredients and hardware used are often complicated and expensive, such as his use of the sous vide, a mechanism that heats food without ever being above the temperature one wants the food to be at, so that it never burns. The final and perhaps most interesting section is the science behind it. Blumenthal has absolutely revolutionized the science of cooking with his exactitude and experimentation. On top of the written content, the book is magnificently beautiful. Dave McKean has done an incredible job visualizing Blumenthal's thoughts in his own quirky way.
Gorgeous photography..the book is great just to look at even if you don't cook! Full of funny illustrations and foods you'd never eat, but great fun to thumb through.