An absolutely stunning book that comes in a beautiful slip-cased box. The illustrations and photos are stunning. It is a large format book, over 500 pages in total. The most gorgeous gift for someone special, even if that someone special is yourself!
In this enormous, beautiful book, 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 soufflé.
In the first section of "The Big 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, on subjects as diverse as synaesthesia, creaminess and flavour expectation.
With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, "The Big 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.
REVIEW SNAPSHOT®by PowerReviews
Reviewed by 1 customer
Displaying review 1
Comments about The Big Fat Duck Cookbook:
From one of the greatest living culinary legends of our time, and most certainly, the greatest chef of moderns times, comes an extraordinary achievement in cookbook history.Not since The Forme of Cury, Viandier,& Larousse, has there been such a revolutionary gastronomic shake-up.From the very first page, he pulls you into his very unique world of multi-sensory showpieces, their evolution,& his journey towards making his pub a 3-Michelin Star success.With this creatively illustrated & beautifully photographed book,Heston shows us with his narrative and recipes, an indepth knowledge &, more importantly, understanding of the science of food preparation & presentation.Truly an Einstein in the kitchen, this sits in pride of place in my library.For spouses, partners, & children who are looking for a memorable, treasured,& special gift for many decades to come, this is it; never forget whose full & happy tummies will benefit! Thank you, also, to Booktopia for making this available to its clientele.
'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly
Format: Boxed, Slipcased or Casebound
Number Of Pages: 544
Published: October 2008
Publisher: Bloomsbury Publishing
Country of Publication: GB
Dimensions (cm): 42.0 x 32.5 x 8.0
Weight (kg): 5.33
Edition Number: 1