HESTON BLUMENTHAL THE FAT DUCK COOKBOOK PDF

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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Thanks for telling us about the problem. Return to Book Page. Hardcoverpages. To see what your friends thought of this book, please sign up. To ask other readers questions about The Fat Duck Cookbookplease sign up. Be the first to ask a question about The Fat Duck Cookbook. Lists with This Book. Is this book about day to day nutritional survival, answering that thorny question. In the index to large pages, there is no mention of that staple of the Western world: Duck-out only if you dare!

This book is well and truly fit for purpose: For the first six months of air fares will also need budgeted for, as the restaurant will be operating out of Melbourne! Within these pages is found all-consuming overwhelming edible one-on-one on-the-edge adventure; teeth bared. Technicolor sights, olfactory ecstasy, salivary explorations, a texture of a ripple felt, a snap and the dish is unlocked.

Definition left temporarily speechless, each sense fibrillates until every sense and all sense interlocks in a stay-snapping heightened pirouetting spatial awareness of utter, utterly glorious pleasures of hope and expectations fulfilled. Such playful and sumptuous exploitation! Svengali-like Blumenthal-the-Great-Duck guides his reader, his diner, into a landscape of white-hot disciplinary absolutes teased from the applied sciences of the late 20th and early 21st centuries.

Other books on the subject of cookery pale and crumble into insignificance; excepting those authored by the Magi: Heavy gloss paper accounts for much of that.

Many full pages carry artful illustration; many are filled by the cameraman. Struggling find the key, the cunningly well-concealed two page index is eventually revealed folded-in within the middle of the book between pages andflanked by a couple of lollies: The first part of this highly engaging book is autobiographical; essentially a how where and when the ringmaster Blumenthal amassed and assembled the individual ingredients of his success.

Finance, cash-flow and budgets are not made explicit.

The Fat Duck Cookbook

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. Each dish pirouettes in a series of images to salivate over. Technical equipment, chemistry and processes applied by Blumenthal are not that dissimilar from those of the manufacture of pharmacologically active drugs.

Where exactly does the boundary lie between the definition between a pharmacological drug product and a nutritional substance, deemed nutritionally fit for dufk consumption?

Review: The Big Fat Duck Cookbook by Heston Blumenthal | Books | The Guardian

Meanwhile, on the side, just reach out for the scientific equipment catalogues. Write nicely to Father Christmas this year, politely suggesting your requirements for a rotary evaporator. Stock-up too on skimmed milk powder, tartaric acid, and cryogenically frozen foie gras. There is helpful blummenthal for even the most basic of cooks who bothers to carefully read this book.

At the bottom-right of pagein a discussion of a langoustine dish, Blumenthal advises a ratio of 1: The hfston is to ensure that starch released during cooking is of insufficient a concentration to yield gluey cooked pasta.

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The third and final section of this by now highly addictive book does expands on the science of it all, through a number of technical papers. Frustratingly, the font size is so reduced that a magnifier now becomes an essential, but imperfect accessory. Did the Great Duck himself find the spine of his copy of this book, front and back, breaking in the same manner as mine?

Was that why he shrank the text? For that heinous crime of the inconsiderate, and that alone, I deduct a star from my rating of this book. Verily, as the Great Duck himself has expounded to us, style may reach, but should never exceed, practicability. The name of the game is, after all, Potter-like to make the impossible appear truly, wonderfully and believably possible, the inedible become edible, the unthinkable become achievable, the unbelievable given form exquisite; all-in-all and overall as far as one could possibly, possibly, possibly get away from the well-intentioned theatrical antics of inedibility produced by Fanny and Johnny Cradock.

View all 5 comments. Jan 11, Nate Cunnings rated it really liked it. I love how obsessive Heston is vat his approach to scientific cooking. Some sections can be ‘dork talk’ overload, but he values cooking tradition, tweaks it, and is taking his craft to the next level. Not only self taught, the chef also has a three Michelin star restaurant which is where these recipes are inspired from Luckily enough for me, my friend acquired the nitro I love how obsessive Heston is with his approach to scientific cooking.

Luckily enough for me, my friend acquired the nitrogen in a liquid state to make some eggnog ice cream. Like a witch’s cauldron, I stirred the pot while the liquid nitrogen was poured in. Soon enough our dinner party audience were blown away by the spectacle.

Can’t forget cooking scrambled eggs at F. Hell, the oven that sits in most households today is not that old Heston has opened the dduck to science and technology, while keeping his traditional cooking roots and making way for Dec 21, Wayne rated it liked it Shelves: I was pleasantly surprised by Heston’s curiosity and how that linked with his love of blu,enthal has created this wonderfully investigative way of thinking about cooking I’m really pleasantly surprised by how much I appreciate his persectives.

Feb 08, Locke Mackenzie rated it really liked it. Heston is a Chef of simply a different feather. Jan 20, Alexander McNabb rated it really liked it. This is the British answer to ths insanely talented Thomas Keller’s lavish arch-work of food porn, The French Laundry Cookbook, Harper can surely not have started out on this project with any thought of making money from it.

It’s made up hestpn three parts, Blumenthal’s account of his journey to three star international acclaim; a selection of Fat Duck recipes and a section on the scienc I brought this back to the UAE from the UK after Christmas, something of a labour of love as the book weighs 5kg!

It’s made up of three parts, Blumenthal’s account of his journey to three star international acclaim; a selection of Fat Duck recipes and a section on the science of food. By the time I got to section three, I was worn down with chemistry fatigue. It’s amazing food, but heeton consuming this much visually, I’m actually not sure it’s for me. Blumenthal’s journey is an interesting read in itself, although he gives away little of himself. He’s an amateur chef who threw in the towel ft his apprenticeship at Le Manoir led to him spending a week chopping beans.

He sold his car to fund his trips to France to eat at the tables of the great and glorious, but nowhere tells us what his long-suffering wife’s reaction to his obsession with food was. I also felt we were missing scenes here, it all reads very straightforwardly, there are no tears, sackings, thrown ladles or disasters.

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And yet these surely must have happened. The recipes all contain, of course, processes or ingredients that you’re never going to find in the average kitchen. Each one comes with a stunning photograph or series of images, an anecdotal background and then the recipe itself, often consisting of thee sub-recipes.

It’s here you are forced to either admire Blumenthal or shake your head at the excesses of his fastidious fascination with food chemistry.

There are blogs where people have attempted to dufk their way through The French Laundry Cookbook, itself some feat. I’m willing to bet nobody ever tries to cook their way through this lot. I’m certainly blu,enthal going to bother attempting any one of the recipes.

I think it started blumenthak ‘lose’ me when a recipe for a flavoured mayonnaise called for 36g of egg yolks. All through the recipes section, we see 15g of this and 85g of that and I found myself wondering if the precision was not possibly part of the overall effect, if I was being presented yet another Fat Duck experience. Everything Blumenthal does is experiential, focused on giving his diner a combination of tastes, sights, smells and sounds that combine to form a moment of wonder.

The third section is about food science and includes features penned by some of the food scientists who have worked with Blumenthal over the years to create some of the effects and processes he uses. 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.

It’s obsession that permeates this book, the product of a meticulous mind hesron seems to combine drive and determination with an alarming passion for detail. It’s admirable, cookbopk ultimately a bit wearing.

I think after a few weeks I’ll probably go back to it and pick through those lavishly bulmenthal pages with a few too many baldy Blumenthal cartoons and photos, IMHO to plunder them for the odd idea or two. And I’m glad I read it, I do admire the man and his work, even if I don’t quite feel I understand him.

Do we have to understand chefs? No, but I felt more of a connection to Keller and his food, perhaps because it was more accessible?

First, take your snails and your porridge…

It all sums up as a remarkable work, if coobook too lavish and even possibly contrived. I wouldn’t let that stop you buying it and plunging into the visually explosive world fatt Heston Blumenthal, because it’s certainly breathtaking. Jan 01, Fraser rated it liked it. Heston discusses the evolution of his cooking at his first restaurant The Fat Duck, which is a very interesting journey. Heston’s approach to cooking is methodical, scientific and creative, adding complexity then stripping meals back to their most basic elements.

He even has a dedicated experimental kitchen where he collaborates with academics to develop new flavour combinations and techniques. I found Heston’s discussion on the perception of food fascinating. The way food tastes can be influence Heston discusses the evolution of his cooking at his first restaurant The Fat Duck, which is a very interesting journey. The way food tastes can be influenced by external factors such as the language used on the menu, the music and the setting, not just the flavours of the food itself see ‘Suggestible You’ by Erik Vance.