Historic Heston

Hardcover | November 12, 2013

byHeston Blumenthal

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Winner of Three James Beard Awards
COOKBOOK OF THE YEAR
Cooking from a Professional Point of View
and Photography

British gastronomy has a grand old tradition that has been lost over time. Now England's
most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, nonetheless finds his greatest source of inspiration in the unique and delicious food that the sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key.

Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with thirty historic dishes, take them apart, put them together again, and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660), and mock-turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain.

This glorious tome also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and Dinner. Illustrated by Dave McKean and with some of the most superb food photography you'll ever see, Historic Heston is a book to treasure. You think you know about British cooking? Think again.

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From the Publisher

Winner of Three James Beard AwardsCOOKBOOK OF THE YEARCooking from a Professional Point of Viewand PhotographyBritish gastronomy has a grand old tradition that has been lost over time. Now England'smost inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, nonetheless finds his grea...

Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. In 2004 he won the coveted three Michelin stars in near-record time for his restaurant The Fat Duck, which has twice been voted the Best Restaurant in the World by an international panel of 500 experts. In 2006 he was awarded an OBE. He lives in Be...

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Format:HardcoverDimensions:416 pages, 15.7 × 11.3 × 3.1 inPublished:November 12, 2013Publisher:Bloomsbury USALanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1620402343

ISBN - 13:9781620402344

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Reviews

Rated 5 out of 5 by from Stunning book. Blumenthal's newest cookbook is a stunning piece of literature. The historic background and research done is first class. The recipes require many updated appliances (sous vide etc.) and will be rather labour intensive. At the end of the day, this is as much a story as it is a coffee table centerpiece. 
Date published: 2014-01-21

Extra Content

Editorial Reviews

"A lavish, beautiful volume, presented in a cloth-bound crimson slipcase . . . There has never been a book like this. . . I could happily spend several days with this book and not even enter the kitchen." -Jeffrey Steingarten, Vogue"Dazzling . . . There's culinary sorcery at every turn." -Time Out New York"It's nearly impossible to sum up the awesomeness of this exquisitely packaged amalgamation of photographic still lifes, illustrations, and historic recipes. Lauded British chef Heston Blumenthal gives us a collector's item, a time capsule, and the ideal holiday gift all wrapped into one." -DailyCandy"[A] book that defies description... A headfirst dive down the rabbit hole, with Blumenthal as the Mad Hatter." -William Grimes, The New York Times Book Review"A massive must-have." -Tom Kerridge, Observer"A sumptuous gold and wine-red slip-cased bible . . . Mr. Blumenthal takes us on a wild ride." -Moira Hodgson, Wall Street Journal"If Willy Wonka ran Hogwarts, Historic Heston would be the history textbook." -Eater.com