The Fat Duck Cookbook

The Fat Duck Cookbook Author Heston Blumenthal
ISBN-10 0747597375
Year 2009
Pages 529
Language en
Publisher Bloomsbury UK

In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook,we hear the full story of the meteoric rise of Heston Blumenthal andThe Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream,and encounter the passion, perfection and weird science behind the manand the restaurant. Heston Blumenthal is widely acknowledgedto be a genius, and The Fat Duck has twice been voted the BestRestaurant in the World by a peer group of top chefs. But he isentirely self-taught, and the story of his restaurant has broken everyrule 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 tous on a biological level, or how temperature is distributed in thecentre of a soufflé. In the first section of The Fat Duck Cookbook,we learn the history of the restaurant, from its humble beginnings toits third Michelin star (the day Heston received the news of this hehad been wondering how exactly he would be able to pay his staff thatmonth). Next we meet 50 of his signature recipes - sardine on toastsorbet, 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 cooksand chefs alike. Finally, we hear from the experts whose scientificknow-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 Cookbookis not only the nearest thing to an autobiography from the world's mostfascinating chef, but also a stunning, colourful and joyous work ofart.

The Big Fat Duck Cookbook

The Big Fat Duck Cookbook Author Heston Blumenthal
ISBN-10 1596915501
Year 2008-11-11
Pages 532
Language en
Publisher Bloomsbury USA

The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine 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), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering and eyes-widening selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemic dishes come to life. A luxe, show-stopping document 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.

Historic Heston

Historic Heston Author Heston Blumenthal
ISBN-10 140885757X
Year 2014-10-14
Pages 432
Language en
Publisher Bloomsbury USA

Winner of Three James Beard Awards Cookbook of the Year Cooking from a Professional Point of View and Photography British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, still finds his greatest source of inspiration in the unique and delicious food that our sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key. Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start 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). What it adds up to is an idiosyncratic culinary history of Britain. This glorious book also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and the double Michelin-starred Dinner, which is ranked 7th in the World's 50 Best Restaurants. With a beautiful cover illustrated by the genius that is Dave McKean, his illustrations throughout, and some of the most superb food photography you'll ever see, Historic Heston is a book to treasure. You think you know about British cooking? Think again.

Heston Blumenthal at Home

Heston Blumenthal at Home Author Heston Blumenthal
ISBN-10 1608197018
Year 2011-11-22
Pages 408
Language en
Publisher Bloomsbury USA

Until now, home cooking has remained radically out of touch with the technological developments that characterize the rest of modern life. This is the book to prove that science can dramatically improve the way we eat. Having spent years refining his analytical and imaginative approach at the Fat Duck restaurant, Heston Blumenthal is uniquely qualified to bring the benefits of science to the domestic kitchen. Both time-saving and energy-efficient, his methods unlock the alchemical potential of flavor and taste. The first part of the book maps the new techniques in fifteen sections, including: taste and flavor; stocks and infusing; brining, curing, marinating, and macerating; and sections on proper care of meat, fish, pasta, and many other dishes. In the second part, there are 150 specially chosen recipes. Here, at last, is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes such as salmon with licorice, and crab lasagna. Heston at Home is an ingeniously designed book for cooks who want to know how food works, and who are excited about adopting an unconventional approach that will revolutionize the experience of cooking at home.

The French Laundry Cookbook

The French Laundry Cookbook Author Thomas Keller
ISBN-10 9781579657567
Year 2016-10-25
Pages 336
Language en
Publisher Artisan Books

2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Heston s Fantastical Feasts

Heston s Fantastical Feasts Author Heston Blumenthal
ISBN-10 1408808609
Year 2010
Pages 319
Language en
Publisher Bloomsbury Publishing

Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress. 'We command you to create six Fantastical Feasts', they said. 'These must be based on history, but you may draw on fairytales and legends.


Perfection Author Heston Blumenthal
ISBN-10 0747584095
Year 2006
Pages 319
Language en
Publisher A&C Black

Acclaimed restaurateur Heston Blumenthal reinvents kitchen classics, such as Fish and Chips, Bangers and Mash and Spag Bol, in his inimitable way.

Family Food

Family Food Author Heston Blumenthal
ISBN-10 0140295399
Year 2002
Pages 352
Language en
Publisher Penguin Global

Family Food inspires parents to involve their children in all aspects of cooking, right from the outset - choosing the dish, sourcing the ingredients and being a valuable member of the kitchen. As well as introducing children to 'adult food' and offering easy-to-follow recipes, Heston Blumenthal also writes about important cooking techniques. Family Food enables you to build up a repertoire of dishes that the whole family will enjoy cooking and eating together.

The Duck Cookbook

The Duck Cookbook Author James Peterson
ISBN-10 1584792957
Year 2003-10-01
Pages 168
Language en
Publisher Stewart, Tabori and Chang

Award-winning cookbook author, teacher, and chef James Peterson explores all of the exciting possibilities presented by cooking duck.


Alinea Author Grant Achatz
ISBN-10 9781580089289
Year 2008
Pages 396
Language en
Publisher Achatz

"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.

The Best Gluten free Wheat free and Dairy free Recipes

The Best Gluten free  Wheat free and Dairy free Recipes Author Grace Cheetham
ISBN-10 9781848992122
Year 2016-09-01
Pages 176
Language en
Publisher Duncan Baird Publishers

If you feel unusually tired after meals, or often bloated or craving certain foods; if you suffer from asthma, eczema or migraines; and, if your digestion is sluggish and your immune system low - then you're probably one of the 35% of the population who suffer from allergies or intolerances, and this book could literally change your life. The Best Gluten-Free, Wheat-Free and Dairy-Free Recipes gives you easy-to-make, mouthwatering recipes without gluten, wheat, cheese, milk or butter. Try roasted squash, leek and bacon risotto for lunch and you'll wonder why you ever bothered with parmesan; or try the fruit tarts with dairy-free custard or the rich chocolate tart and savour the taste of pastry, even though it's gluten-free. From simple breakfasts and quick lunches, to stunning recipes for dinner and entertaining, this book ensures that your allergy doesn't mean you have to miss out on great food.

In Search of Total Perfection

In Search of Total Perfection Author Heston Blumenthal
ISBN-10 1408802449
Year 2010-07-06
Pages 496
Language en
Publisher Bloomsbury Publishing UK

A single-volume edition of Heston Blumenthal's two Perfection books, in which he reinvents the kitchen classics.

Formulas for Flavour

Formulas for Flavour Author John Campbell
ISBN-10 1840910259
Year 2001
Pages 160
Language en
Publisher Conran Octopus

In this book Michelin-starred chef John Campbell reveals the tricks that took him to the top of his profession and divulges the culinary expertise which will guarantee that all your dishes really work. He takes you through every stage of preparing a series of delicious recipes.

A Day at elBulli

A Day at elBulli Author Ferran Adrià
ISBN-10 0714856746
Year 2010-06-16
Pages 528
Language en
Publisher Phaidon Press

For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987. Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest's menu, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am. The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical 'acts'. A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full.