Heston Blumenthal at Home

  • Filename: heston-blumenthal-at-home.
  • ISBN: 1408832755
  • Release Date: 2014-04-01
  • Number of pages: 408
  • Author: Heston Blumenthal
  • Publisher:



Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with this radical book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution!

Heston Blumenthal at Home

  • Filename: heston-blumenthal-at-home.
  • ISBN: 1608197018
  • Release Date: 2011-11-22
  • Number of pages: 408
  • Author: Heston Blumenthal
  • 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.

Heston Blumenthal at Home

  • Filename: heston-blumenthal-at-home.
  • ISBN: 1408804409
  • Release Date: 2011
  • Number of pages: 407
  • Author: Heston Blumenthal
  • Publisher: Bloomsbury Publishing UK



Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with this radical book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution!

Historic Heston

  • Filename: historic-heston.
  • ISBN: 9781620402344
  • Release Date: 2013-11-12
  • Number of pages: 416
  • Author: Heston Blumenthal
  • Publisher: Bloomsbury Publishing USA



The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck--presented in a gloriously lavish package.

Family Food

  • Filename: family-food.
  • ISBN: 0140295399
  • Release Date: 2002
  • Number of pages: 352
  • Author: Heston Blumenthal
  • 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.

Heston s Fantastical Feasts

  • Filename: heston-s-fantastical-feasts.
  • ISBN: 1408808609
  • Release Date: 2010
  • Number of pages: 319
  • Author: Heston Blumenthal
  • 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.

The Fat Duck Cookbook

  • Filename: the-fat-duck-cookbook.
  • ISBN: 0747597375
  • Release Date: 2009
  • Number of pages: 529
  • Author: Heston Blumenthal
  • 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

  • Filename: the-big-fat-duck-cookbook.
  • ISBN: 1596915501
  • Release Date: 2008-11-11
  • Number of pages: 532
  • Author: Heston Blumenthal
  • 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.

Perfection

  • Filename: perfection.
  • ISBN: 0747584095
  • Release Date: 2006
  • Number of pages: 319
  • Author: Heston Blumenthal
  • 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.

In Search of Total Perfection

  • Filename: in-search-of-total-perfection.
  • ISBN: 1408802449
  • Release Date: 2010-07-06
  • Number of pages: 496
  • Author: Heston Blumenthal
  • Publisher: Bloomsbury Publishing UK



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

Cook with Kids

  • Filename: cook-with-kids.
  • ISBN: 9781408186169
  • Release Date: 2015-03-05
  • Number of pages: 112
  • Author: Rob Kirby
  • Publisher: Bloomsbury Publishing



Winner: 'Best Fundraising & Charity Cookbook' at the Gourmand World Cookbook Awards 2012. From healthy snacks to delicious treats, Cooks with Kids is a cookbook that is geared towards bringing adults and children together to enjoy making food that looks and tastes great. This book is being produced with the full backing of the Children's Hospital School at Great Ormond Street Hospital with the aim of raising awareness and much-needed funds - royalties from the sale of every book will directly benefit the Children's Hospital School. Some great fun, tasty ideas feature, from 'Buttermilk Breaded Chicken Finger Bucket' to '5-A-Day Pasta Salad', and from 'Yoghurt, Strawberry and Mango Rocket Lollies' to 'Super Berry Blast drinks'.

Michael Caines At Home

  • Filename: michael-caines-at-home.
  • ISBN: 9781448149483
  • Release Date: 2014-11-27
  • Number of pages: 304
  • Author: Michael Caines
  • Publisher: Random House



Michael Caines, MBE, is a truly original British chef, who has created innovative and original dishes which have earned him two Michelin stars and numerous awards and accolades, including ‘the UK’s best all round restaurant’ (Hardens) and ‘perfect in every way’ (Sunday Times). For the last three years his flag ship restaurant, Gidleigh Park in Devon has been voted second only to Heston Blumenthal's Fat Duck as Britain's best restaurant. Michael Caines at Home is his first book which contains nearly 100 exciting, delicious recipes suitable for cooking in domestic kitchens, distilled from a life time of passionate cooking.

To the Bone

  • Filename: to-the-bone.
  • ISBN: 9780770434175
  • Release Date: 2013-12-03
  • Number of pages: 288
  • Author: Paul Liebrandt
  • Publisher: Clarkson Potter



What defines a chef? Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style. To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers. Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food. From the Hardcover edition.

French Brasserie Cookbook

  • Filename: french-brasserie-cookbook.
  • ISBN: 9781848990777
  • Release Date: 2012-03-26
  • Number of pages: 208
  • Author: Daniel Galmiche
  • Publisher: Duncan Baird Publishers



What it is that we love so much about food in a French brasserie? Is it the delicious, time-honoured dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts. In French Brasserie Cookbook, top chef Daniel Galmiche brings us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist. A committed champion of French food and cookery, and someone who is passionate about making home cooking approachable, Daniel gives us irresistible recipes for starters, mains, side dishes and desserts - all based on the classic principles that characterise brasserie cooking: regional recipes, local ingredients and homely, comforting flavours. Try his aromatic Roast Leg of Lamb with Garlic & Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon & Basil Oil or the wonderful Wild Mushroom & Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary & Toasted Almonds or Orange Souffle Pancakes. Vibrant with the mesmerisingly diverse tastes and aromas of France, this brilliant book shows you how to create fresh, contemporary French flavours in your own kitchen.

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