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!

Le Livre Blanc

  • Filename: le-livre-blanc.
  • ISBN: 3875150880
  • Release Date: 2014-02
  • Number of pages: 228
  • Author: Anne-Sophie Pic
  • Publisher:

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.

Nose to Tail

  • Filename: nose-to-tail.
  • ISBN: 3905800772
  • Release Date: 2014
  • Number of pages: 432
  • Author: Fergus Henderson
  • Publisher:

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.

Die letzten Geheimnisse der Kochkunst

  • Filename: die-letzten-geheimnisse-der-kochkunst.
  • ISBN: 3642624669
  • Release Date: 2014-08-23
  • Number of pages: 363
  • Author: Peter Barham
  • Publisher: Springer

Kennen Sie neben süß, sauer, bitter und salzig die fünfte Geschmacksrichtung? Möchten Sie verstehen, warum Ihnen Soufflées immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehören Sie zu den 40% Männern oder 25% Frauen, die Trüffel nicht riechen können? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verständnis der Chemie und Physik des Kochens wird unausweichlich dazu führen, dass sich auch Ihre eigenen Kochkünste wesentlich verbessern. Für jedermann leicht verständlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklärt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und – viel wichtiger – warum andere ständig misslingen. Auf diese Weise werden Schritt für Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie.

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.

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.

Heston Blumenthal The Biography of the World s Most Brilliant Master Chef

  • Filename: heston-blumenthal-the-biography-of-the-world-s-most-brilliant-master-chef.
  • ISBN: 9781843584285
  • Release Date: 2012-04-19
  • Number of pages: 272
  • Author: Chas Newkey-Burden
  • Publisher: John Blake Publishing

Celebrity chef Heston Blumenthal is the man who turned the world of cuisine on its head and became a national hero with an OBE and three Michelin stars. This is the full inspirational story of the self taught genius, from a life-changing childhood holiday in France, through to his brief apprenticeship in Raymond Blanc's restaurant. Heston is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment for the new ways to tantalise the taste-buds of diners at his legendary Fat Duck restaurant and the newly opened Dinner at the Mandarin Oriental. Taking a look behind the scenes of Heston's hit television shows including In Search of Perfection and Big Chef Takes on Little Chef, this book shows what drives this remarkable man. With signature dishes including snail porridge and egg and bacon ice cream Heston Blumenthal is an intriguing and bizarre chef. Appearing in a number of TV shows his unique style of cooking is well known, however very little is known about the man himself.


  • Filename: umami.
  • ISBN: 488996391X
  • Release Date: 2014-09-02
  • Number of pages: 159
  • Author: Michael Anthony
  • Publisher: Japan Publication Trading Company

"Umami is considered the fifth taste, in addition to sweet, sour, salty, and bitter. In Umami, ten of today's most renowned chefs explain how they discovered this fifth taste and the ways in which it has had an impact on their cooking. Two of the chefs are Japanese (Nobu and Murata), but the others come from around the world: the U.S. (Anthony and Kinch), the U.K. (Blumenthal and Cursan), France (Bourdas and Nagae), and Peru (Martinez and Schiaffiano) ... For each of the eight main contributors, there's a two-page color spread featuring a personal essay about umami, and photos of the chef and his restaurant. Then the chef presents four recipes that showcase the fabulous umami-rich dishes that have earned his establishment its Michelin star(s) ... An additional section of the book showcases pastry, as two of today's leading pastry chefs weigh in on how umami plays a role in their baking."--Amazon.com.


  • 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.

Reboot with Joe

  • Filename: reboot-with-joe.
  • ISBN: 3944125649
  • Release Date: 2016-03
  • Number of pages: 400
  • Author: Joe Cross
  • Publisher:

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.

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