In this 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.
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 intohow things work- whether its how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffleacute;. In the first section ofThe 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 Hestons 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 Fact Duck Cookbookis not only the nearest thing to an autobiography from the worlds most fascinating chef, but also a stunning, colourful and joyous work of art.
The ultimate must-have collectors item for anyone fascinated by food, cooking, art, design and science, and a gorgeous, unique gift. Heston has recently been signed up by Channel 4 to promote a series of TV programmes as part of a 2 year deal, starting this November, and ensuring his profile will continue to rise dramatically. Unique and interactive publicity displays by Heston and his team, major review coverage and key internet promotions with look inside content will get this book noticed.
What fun it is to follow in this gastro-wizards footsteps
The most eagerly awaited restaurant book of the last decade