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The Fat Duck Cookbook has ratings and 23 reviews. ^ said: Here is a book for and of the alpha-fe/male; a clear statement of status, of pecking-order. Nobody goes to Heston Blumenthal’s restaurant because they are feeling a bit peckish (though it happens that a visit to the Fat Duck will sate. The Big Fat Duck Cookbook by Heston Blumenthal, , available at Book Depository with free delivery worldwide.

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The Big Fat Duck Cookbook

Write nicely to Father Christmas this year, politely suggesting your requirements for a rotary evaporator. What Blumenthal has produced is, in truth, three books in one. There are no discussion topics on this book yet. You go for green tea and vodka palate-cleansers ‘cooked’ in liquid nitrogen, or snail porridge the colour of grass clippings, for sardine on toast ice cream or a dessert made of all the things you’d have for breakfast including smoky bacon ice cream.

What a wacky guy! In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbookwe 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.

ciokbook An interesting new development in cookery. Not only self taught, the chef also has a three Michelin star restaurant which is where these recipes are inspired from The name of the game is, after all, Potter-like to make the impossible appear truly, wonderfully and believably possible, the inedible become edible, the unthinkable become achievable, the unbelievable given form exquisite; all-in-all and overall as far as one could possibly, possibly, possibly get away from the well-intentioned theatrical antics of inedibility produced by Fanny and Johnny Cradock.

And yet these surely must have happened.

Review: The Big Fat Duck Cookbook by Heston Blumenthal | Books | The Guardian

N obody goes to Heston Blumenthal’s restaurant because they are feeling a bit peckish though it happens that a visit to the Fat Duck will sate your hunger.


In the early years of this decade, one to one, he could easily launch into the sort of windy lecture on the curious qualities of certain ingredients that would make even the most diehard food head want to stab themselves in the hand with a fork. Finally, we hear from the experts whose scientific know-how has contributed to Heston’s topsy-turvy world. Jan 09, Jessica rated it it was amazing.

Unfortunately I think Blumenthal has fallen in love with himself in recent years. I’m really pleasantly surprised by how much I appreciate his persectives. 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.

Perhaps what is most extraordinary about the success of The Fat Duck is that Heston is entirely self-taught, save for three weeks spent in a few professional kitchens.

Next comes the complete Fat Duck recipes, with the glossiest and filthiest of gastro-porn photography. He sold his car to fund his trips to France to eat at the tables of the great and glorious, but nowhere tells us what his long-suffering wife’s reaction to his obsession with food was. Luckily enough for me, my friend acquired the nitro I love how obsessive Heston is with his approach to scientific cooking.

By the time I tye to section three, I was worn down with chemistry fatigue. Oct 02, Penguin Random House Canada rated it it was amazing. At the bottom-right of pagein a discussion of a langoustine dish, Blumenthal advises a ratio of 1: Want to Read saving….

If you want to step out of the ordinary into a richly original world of food, this is a very good start! Heavy gloss paper accounts for much of that. Part II, Recipes For the first time ever, a large selection of recipes from the award-winning restaurant. If there is an anecdote here, it is because of the part cookblok played in Blumenthal’s development as a chef.


The Fat Duck Cookbook: Heston Blumenthal: Bloomsbury Publishing

There is also Heston’s history of becoming the respected driving force bluumenthal “one of the best restaurant in the world”, and a whole bunch of science of cookery stuff. If you disapprove of the idea of cooking as pure art form you should stay clear, or at least keep quiet. He spent the next decade learning the basics of French cuisine from books and working as everything from a photocopier salesman to a debt collector to fund annual research trips to France.

No difference from looking at a great piece of art.

First, take your snails and your porridge…

Where exactly does the boundary lie between the definition between a pharmacological drug product and a nutritional substance, deemed nutritionally fit for human consumption? Everything Blumenthal does is experiential, focused on giving his diner a combination of tastes, sights, smells and sounds that combine to form a moment of wonder. He’s an amateur chef who threw in the towel after his apprenticeship at Le Manoir led to him spending a week chopping beans.

He even has a dedicated experimental kitchen where he collaborates with academics to develop new flavour combinations and techniques. Nov 04, Dan rated it really liked it Shelves: Did the Great Duck himself find the spine of his copy of this book, front and back, breaking in the same manner as mine?

Heston opened The Fat Duck in with no financial backing.

It’s obsession blimenthal permeates this book, the product of a meticulous mind that seems to combine drive and determination with an alarming passion for detail. Life can be wonderful.

More cobblers will be written about this one volume than almost any other this year. Such playful and sumptuous exploitation!