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The Fat Duck Cookbook by Heston Blumenthal
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The Fat Duck Cookbook

by Heston Blumenthal

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182None64,626 (4.43)5
Recently added bydanny.gabai, moose42, seandent, loafhunter13, IanL, Peter.Meeus, honzik, jazminlee, private library
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» See also 5 mentions

Showing 3 of 3
Visually stunning. ( )
  wordherder | May 29, 2010 |
Gastro-porn meets Biblio-porn in this fantastic science,history,biography cookbook ( )
  anamuk | Jun 3, 2009 |
A good combination of in-depth recipes and explanatory exposition (via a series of essays). Also fills in some of the useful biographical gaps on Mr Blumenthal's life (such as exactly how self-taught is he). ( )
  jontseng | Feb 11, 2009 |
Showing 3 of 3
A lavish extravaganza larded with cartoons and Ralph Steadman-esque illustrations by Dave McKean, the book downloads everything in Blumenthal’s head (which is a lot), including recipes for already legendary dishes like snail porridge as well as ­nitro-scrambled egg and bacon ice cream. If your dream cuisine involves liquid nitrogen and a rotary evaporator, Blumenthal’s your bloke.
 
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The "Fat Duck Cookbook" is a smaller format edition of the "Big Fat Duck Cookbook" with identical content.
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Book description
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 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 into how things work – whether it’s how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a soufflé. 
In the first section of The 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 Heston’s topsy-turvy world. 
With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The Fat Duck Cookbook is not only the nearest thing to an autobiography from the world’s most fascinating chef, but also a stunning, colourful and joyous work of art. (Bloomsbury Publishing website)
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Amazon.com Product Description (ISBN 160819020X, Hardcover)

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine.

The cookbook hailed by the Los Angeles Times as a “showstopper” and by Jeffrey Steingarten of Vogue as “the most glorious spectacle of the season…like no other book I have seen in the past twenty years” is now available in a reduced-price edition. With a reduced trim size but an identical interior, 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), the book chronicles Blumenthal’s improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. 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.

(retrieved from Amazon Mon, 30 Sep 2013 13:53:15 -0400)

(see all 4 descriptions)

A lavishly photographed volume of recipes by the award-winning restaurateur is complemented by historical information and explanations of the scientific principles behind many of his most popular dishes.

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