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The Fat Duck Cookbook
Heston Blumenthal
Description:
In this beautiful, smaller format edition of the bestselling Big Fat
Duck Cookbook, we hear the full story of the meteoric rise of Heston
Blumenthal and The Fat Duck, birthplace of snail porridge and
bacon-and-egg ice cream, and encounter the passion, perfection and
weird science behind the man and the restaurant. Heston Blumenthal is
widely acknowledged to be a genius, and The Fat Duck has twice been
voted the Best Restaurant in the World by a peer group of top chefs.
But he is entirely self-taught, and the story of his restaurant has
broken every rule in the book.
His success has been borne out of his pure obsession, endless invention
and a childish curiosity into how things work - whether it's how smell
affects taste, what different flavours mean to us on a biological
level, or how temperature is distributed in the centre of a souffle. In
the first section of The Fat Duck Cookbook, we learn the history of the
restaurant, from its humble beginnings to its third Michelin star (the
day Heston received the news of this he had been wondering how exactly
he would be able to pay his staff that month). Next we meet 50 of his
signature recipes - sardine on toast sorbet, salmon poached with
liquorice, hot and iced tea, chocolate wine - which, while challenging
for anyone not equipped with ice baths, dehydrators, vacuum pumps and
nitrogen on tap, will inspire home cooks and chefs alike.
Finally, we hear from the experts whose scientific know-how has
contributed to Heston's topsy-turvy world. With an introduction by
Harold McGee, incredible colour photographs throughout and
illustrations by Dave McKean, The Fat Duck Cookbook is not only the
nearest thing to an autobiography from the world's most fascinating
chef, but also a stunning, colourful and joyous work of art.
Hardback
CZK 1400 |
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