The Fat Duck Cookbook

by Heston Blumenthal

Bloomsbury USA | September 29, 2009 | Hardcover |

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The authoratative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine.

In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the 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 600 international food critics, journalists and chefs. This lavishly illustrated, stunningly designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur.

The Fat Duck Book will be carefully separated into the following three sections: Part I, History: Heston's improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef's responsibility is in forwarding cuisine. Part II, Recipes: For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science: The science of it all, the technology and implements that make the dishes work. Various food scientists and taste experts will contribute to this section. 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. How did he come up with the idea to open The Fat Duck? What book made him fascinated with cooking and the idea of opening a restaurant? How does he make dishes involving cans of nitrous not just delicious, but even comforting? And just what are his plans for the future...

Format: Hardcover

Dimensions: 532 Pages, 9.45 × 10.63 × 1.18 in

Published: September 29, 2009

Publisher: Bloomsbury USA

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 160819020X

ISBN - 13: 9781608190201

Found in: Entertaining

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– More About This Product –

The Fat Duck Cookbook

The Fat Duck Cookbook

by Heston Blumenthal

Format: Hardcover

Dimensions: 532 Pages, 9.45 × 10.63 × 1.18 in

Published: September 29, 2009

Publisher: Bloomsbury USA

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 160819020X

ISBN - 13: 9781608190201

About the Book

Previous ed. published under the title: The big Fat Duck cookbook.

From the Publisher

The authoratative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine.

In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the 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 600 international food critics, journalists and chefs. This lavishly illustrated, stunningly designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur.

The Fat Duck Book will be carefully separated into the following three sections: Part I, History: Heston's improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef's responsibility is in forwarding cuisine. Part II, Recipes: For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science: The science of it all, the technology and implements that make the dishes work. Various food scientists and taste experts will contribute to this section. 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. How did he come up with the idea to open The Fat Duck? What book made him fascinated with cooking and the idea of opening a restaurant? How does he make dishes involving cans of nitrous not just delicious, but even comforting? And just what are his plans for the future...

About the Author

Fast becoming recognized as one of the best chefs in Britain, Heston Blumenthal is the chef-proprietor of the Fat Duck restaurant in Bray, Berkshire. He was awarded his first Michelin star in 2000, and in 2002 was awarded the Good Food Guide's Chef of the Year and the AA Guide's Restaurant of the Year. He is married with three children.

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