Heston Blumenthal - The Big Fat Duck Cookbook

www.bloomsbury.com/hestonblumenthal
Heston Blumenthal talks to Paul O'Grady about the The Big Fat Duck Cookbook.

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...

Category:

Entertainment

Tags:

• Heston
• Blumenthal
• Big
• Fat
• Duck
• Cookbook
• Paul
• O'Grady
• Bloomsbury Publishing
• food
• cooking
• cookery
• restaurant
• michelin
• star
• science
• recipes
• recipe

[p3rs0nan0ngrata]

A sorbet that is on fire and does not melt meets silence.

A bowl of dry ice that creates a fog meets a round of applause.

:o\

[pablogonzalez35]

maybe your a fucking bastard who thinks food is just what you eat.. food is a way o living life and looking how to enjoy it full.. the diference between you and heston is that you have a little brain

[explosiveas]

cockbook



[Feisty1967]

Bruno Langley from Corrie

[alienmode]

i love cockery

[theWalletRat]

@pablogonzalez35 no it's not. It's entertainment sometimes in form of art. But it is not important, and the world could easily live without it. However, that doesn't mean that it's not beautiful, because it is :)

[jonnycoyle]

think he messes about too much with dry ice and liquid nitrogen. you just want to eat something tasty not something weird the size of one spoonful. crap demos here

[MushroomMai]

The audience dont seem interested enough, or the guests. Heston's really clever, it's a shame he didn't get the attention he deserved here. Or atleast, I dont think he did!

[holland2312]

theyre both 532 pages. the big one is bigger, literally, dimension wise, and has the nice cover, better quality paper and printing etc. but tbh, on amazon the smaller 1 is £19, the other £105 - having seen them both, the smaller one is DEFINATELY more worthwhile buying - the quality is still extremely good with amazing detail in the photography, and its still a big book!

[mimoh20]

bit fat dick cookbook !

[retroremo]

so why do the both have the some number of pages hmm

[stevevaiisgod]

No, the differences are that the fat duck cook book has like 1/3 the recipies and "science" of the food compared to the BIG fat duck cookbook