The Fat Duck Cookbook
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The Fat Duck Cookbook
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.
The Big Fat Duck Cookbook
In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the Fat Duck received worldwide recognition for its unique approach to gastronomy and was proclaimed The Best Restaurant in the world by the "50 Best" Academy of over 600 international food critics, journalists and chefs. This lavishly-illustrated, stunningly-designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur. The Fat Duck Book will be carefully separated into the following three sections: Part I, History: Heston's improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef's responsibility is in forwarding cuisine. Part II, Recipes: For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science: The science of it all, the technology and implements that make the dishes work. Various food scientists and taste experts will contribute to this section. It will be a foodie's dream to open up The Fat Duck Book and discover just what goes on in the head of one of the world's most famous chefs. How did he come up with the idea to open The Fat Duck? What book made him fascinated with cooking and the idea of opening a restaurant? How does he make dishes involving cans of nitrous not just delicious, but even comforting? And just what are his plans for the future...
The Fat Duck Compendium
For over two decades, The Fat Duck has been at the forefront of culinary innovation, pushing the boundaries of what is possible in the kitchen. Now, for the first time, chef-owner Heston Blumenthal shares his signature recipes in The Fat Duck Cookbook, a stunning tribute to the world-famous Michelin-starred restaurant. This cookbook takes readers on a culinary journey through the restaurant's most iconic dishes, from the famous snail porridge to the innovative Sound of the Sea. Each recipe is presented with stunning photography and detailed instructions, allowing readers to recreate the magic of The Fat Duck in their own kitchens. But this cookbook is more than just a collection of recipes - it's a glimpse into the creative process that makes The Fat Duck one of the most innovative and respected restaurants in the world. From the use of cutting-edge techniques and equipment to the careful consideration of every ingredient, The Fat Duck Cookbook is a masterclass in culinary creativity. Whether you're a professional chef or a home cook looking to take your skills to the next level, The Fat Duck Cookbook is an essential addition to your cookbook collection. Get ready to embark on a culinary adventure unlike any other..