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THE FAT DUCK COOKBOOK - Heston Blumenthal
The cookbook hailed by way of the los angeles times as a "showstopper" and with the aid of Jeffrey Steingarten of style as "the maximum wonderful spectacle of the season...like no other e book i have visible in the beyond two decades" is now available in a reduced-price version. With a discounted trim size however an equal interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you in the head of maverick restaurateur Heston Blumenthal. Separated into three sections (history; Recipes; technological know-how), the ebook chronicles Blumenthal's incredible upward thrust to fame and, for the primary time, offers a mouth-watering and eye-popping selection of recipes from his award-triumphing restaurant. He also explains the technological know-how in the back of his culinary masterpieces, the technology and implements that make his alchemical dishes come to existence. Designed by way of acclaimed artist Dave McKean-and full of pix with the aid of Dominic Davies-this artfully rendered celebration of one of the international's maximum modern and renowned chefs is a foodie's dream.
About the Author
Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes to enable a greater understanding of taste and flavor. His restaurant the Fat Duck, in Bray, Berkshire, England, was awarded three Michelin stars in 2004, and voted the Best Restaurant in the World by an international panel of 500 culinary experts inRestaurant magazine's list of the World's Best Restaurants 2005. Blumenthal lives in Berkshire with his wife and three children.
The first third, at least, isn't a cook book at all--it's an autobiographical history of developing as a molecular-gastronomical chef. The writing is engaging and speaks with a clear personality; you get the sense that you'd really enjoy sitting down for a chat with the chef/author. The second section is recipes, including extremely entertaining back-stories for how they were developed, from the genesis idea to the trials and tribulations of execution. I laughed out loud reading the recipe for the oysters when he described creating a soundtrack (loaded on an ipod chip which was then inserted into a conch shell) to accompany the dish, as well as the "ocean scent" perfume that was developed by a master perfumer and smeared on fan blades to waft the scent of the sea over diners. And I haven't reached the third section, so I can't comment on that at all. I am an avid home cook who regularly prepares multi-course, plated dinners for my friends and consequently have a neighborhood reputation for excess in the kitchen. I think the stories in this book might put my dabbling into perspective for my non-foodie friends.The only thing I would have liked more of, since this is a book about inspiration more than instruction, would be more actual photos of the finished dishes. Many times there are only sketches or images the evoke the sense of the dish, but not the actuality. But all-in-all it's a beautiful book that you'll be happy to own.-R. Matthew
If you have been wanting to get Modernist Cuisine and haven't had the cash for the series, or even the $100 Home version, consider getting this. Heston is the man, he has his own TV series in the UK. His restaurant has 3 Michelin stars, and he is giving you this recipes for under $50 dollars. Did I mention his restaurant was rated number 2 in the world? This book is a great way to get your feet wet with avant-garde cuisine and really gets your creative juices flowing. Next thing you know your experimenting using a rice cooker to sous-vide an egg which is the whole point of this culinary renaissance right? FYI my rice cooker holds at a constant 160F and 132F partially covered in plastic wrap.-Ivan858

DOWNLOAD COOKING EBOOK  THE FAT DUCK COOKBOOK - Heston Blumenthal | 490 Mb | Pages 527 | PDF | English

The fat duck cookbook - heston blumenthal


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  1. This one is all pictures of the textbook btw. Not the actual textbook