The Big Fat Duck Cookbook by Heston BlumenthalThe Big Fat Duck Cookbook by Heston Blumenthal

The Big Fat Duck Cookbook

byHeston Blumenthal

Hardcover | November 16, 2008

Pricing and Purchase Info

$244.75 online 
$275.00 list price save 11%
Earn 1224 plum® points

Ships within 1-2 weeks

Ships free on orders over $25

Not available in stores


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...

Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavor. His restaurant The Fat Duck, in Bray, Berkshire, was awarded three Michelin stars in 2004, and voted the Best Restauran...
Title:The Big Fat Duck CookbookFormat:HardcoverDimensions:532 pages, 16.5 × 12.8 × 3.2 inPublished:November 16, 2008Publisher:Bloomsbury USALanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1596915501

ISBN - 13:9781596915503

Look for similar items by category:


Rated 3 out of 5 by from Gorgeous coffee table book Obsessive about the smallest details, great insights into the mind of a perfectionist.
Date published: 2017-05-03
Rated 5 out of 5 by from Cool! So cool! Incredible mind and recipes. This guy is so brilliant.
Date published: 2017-02-01
Rated 5 out of 5 by from just anticipating the delivery was great! But to have it in my hands was amazing the book is an in depth look not only to the developement of Heston Blumenthals philosphy of cooking, but also his quest for knowledge and the ups and downs that he encountered on the way. The technical science is written so that you do not need a science degree! The presentation of the book itself is well done, the colour plates and the descriptions of the recipes are well explained. this is a book that any chef will cherish and any amateur will appreciate.
Date published: 2009-06-04

Editorial Reviews

"The Big Fat Duck Cookbook is the biggest (10 pounds with box), the most expensive ($250) and the most flamboyant (four brightly colored silk marker ribbons, uncountable full-page color illustrations and gatefolds, mainly caricatures of Mr. Blumenthal gliding through a dreamland of foods) cookbook in a bumper year. But like its author, who turns out to be a clear and even affecting writer, there is gravity holding the rocket in orbit. In the back, you will find deadly serious essays on such matters as the effect of heat on meat protein or "ice cream science," by himself and his entourage of university food scientists along with detailed rundowns on new kitchen tools such as refractometers. But all of this is stagesetting and infrastructure for the recipes with the wacko names, the sci-fi techniques and the eureka tastes and flavors... Makes you want to call Bray immediately to get a table at the earliest opportunity, which is two months from now. Meanwhile, there's the book." -Wall Street Journal"The Big Fat Duck Cookbook is itself a work of art, combing a luxurious package with striking page layouts and artwork. Its recipes are almost the least of its appeal: Blumenthal's accompanying essays are the meat of the text and make for a fascinating 500 pages of reading." -Metroland (Albany, NY)"I have never been so captivated, visually, by a cookbook (my own books excluded, of course), primarily by the illustrations, the playfulness of them, the exuberance of spirit they convey. A brilliant move to include these. The food photography is stunning, I think, because it's so big and Blumenthal's food is so dramatic... Huge congratulations to Blumenthal and his team for this over the top, way over the top, effort." -Michael Ruhlman