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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First, take your snails and your porridge…

Jan 01, Fraser rated it liked it. Blumenthal’s journey is an interesting read in itself, although he gives away little of himself.

Heston has opened the door to science and technology, while keeping his traditional cooking roots and making way for Do we have to understand chefs? Some are broken down into their many component parts, but they will remain very “cheffy.

Who knew the whipping of a pink spiced pickling foam could look so, well, gynaecological? Gradually, the restaurant eventually moved from serving simple French bistro food to the innovative, rule-breaking, multi-sensory tasting menu it serves today.

As someone deeply opposed to food additives and the lies of industrial food processing, I found myself uncomfortable with some of this, although Blumenthal himself argues in favour of what he sees as a maligned branch of science.

The Fat Duck Cookbook

If there is an blumemthal here, it is because of the part it played in Blumenthal’s development as a chef. It might not be my style of food, but it is amazing to read about his story. At the bottom-right of pagein a discussion of a langoustine dish, Blumenthal advises a ratio of 1: It’s here you are forced to blumenthaal admire Blumenthal or shake your head at the excesses of his fastidious fascination with food chemistry.


blumennthal No trivia or quizzes yet. Apr 23, Louise Davy rated it really liked it Shelves: Appropriately, the book of the restaurant is very much more than a compendium of things you can do with interesting ingredients and nice bits of kit. Hardcoverpages. Each one comes with a stunning photograph or series of images, an anecdotal background and then the recipe itself, often consisting of several sub-recipes.

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If you’re a foodie seeking to experiment in the kitchen or looking to experience new flavours; this cookbook is simply inspirational coupled with a fascinating story of Heston Fatt.

Jun 10, Lana rated it liked it. I wouldn’t let that stop you buying it and plunging into the visually explosive world of Heston Blumenthal, because it’s certainly breathtaking. By the time I got to section three, I was worn down with chemistry fatigue.

The Fat Duck Cookbook: Heston Blumenthal: Bloomsbury Publishing

Where exactly does the boundary lie between the definition between a pharmacological drug product and a nutritional substance, deemed nutritionally fit for human consumption? Open Preview See a Problem? But you will certainly devour the recipes and information about food and cooking that he has to offer. Mar 30, Julian Oja rated it it was amazing. We’re featuring millions of their reader ratings on our book pages to help you find your new favourite book.

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The Fat Duck Cookbook by Heston Blumenthal

Nov 14, Sandy rated it really liked it Shelves: The Fat Duck Book will be carefully separated into the following three sections: The science section is more valuable than your Zen master’s stick to the back of your head.


No, but I felt more tne a connection to Keller and his food, perhaps because it was more accessible? Goodreads helps you keep track of books you want to read. There are an awful lot of sub-standard, badly written and untested recipes and cookbooks out there on the open market; poised to sabotage the unwary purchaser. Jul 15, Richard rated it it was amazing.

Finally there is the science stuff, a set of explanations so complete and detailed they’ve had to drop the type size to get it all in. In April blumethal Fat Duck received worldwide recognition for its unique approach to gastronomy and was proclaimed The Best Restaurant in the world by the “50 Best” Academy of over international food critics, xuck and chefs.

For that heinous crime of the inconsiderate, and that alone, I deduct a star from my rating of this book. 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.

In a review of one of his restaurant ventures a few years back, I said I would happily remove my underwear and heshon it at the chef, Tom Jones style.

Write nicely to Father Christmas this year, politely suggesting your requirements for a rotary evaporator. I had fun following the chef and his train of thought throughout this book.