Historic Heston

The greatest Victorian dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck - presented in a gloriously lavish package.

Historic Heston starts with twenty-eight historic dishes, take them apart, put them together again and what have you got?

A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660) and mock turtle soup (1892).

Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose).

This glorious tome also gives a unique insight into the way that Heston works, with signature dishes from his world-famous restaurants. Superbly illustrated, Historic Heston is a book to treasure.

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. It has repeatedly been voted into the top ten of the World's Best Restaurants by an international panel of 800 experts, as has his second restaurant Dinner. In 2006 he was awarded an OBE.