Articles liés à The Big Fat Duck Cookbook
Synopsis
In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle. In the first section of The Big Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation. With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, The Big Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art.
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À propos de l?auteur
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 Berkshire with his wife and three children.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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EUR 1 699,35
EUR 26,26 expédition depuis Etats-Unis vers France
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The Big Fat Duck Cookbook
Edité par
Bloomsbury Publishing PLC, 2008
ISBN 10 : 0747583692
ISBN 13 : 9780747583691
Ancien ou d'occasion
Couverture rigide
Vendeur : Widney Manor Books, Solihull, MIDLA, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Hardcover. Etat : Near Fine. Book is in near fine condition. 532pp with colour photographs. Housed in grey slipcase. Comes with original cardboard slipcase. N° de réf. du vendeur 022406
Quantité disponible : 1 disponible(s)
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The Big Fat Duck Cookbook
Edité par
Bloomsbury Publishing PLC, 2008
ISBN 10 : 0747583692
ISBN 13 : 9780747583691
Ancien ou d'occasion
Couverture rigide
Edition originale
Signé
Vendeur : Compton Books, Guildford, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. 1st Edition. A monster of a cook book, silver gilt edges, grey decorated boards, 529 pages of brilliance. This copy signed by the chef, in its slip case which has a small stain and Nick as shown, but in very good condition. The book looks unread. The book is very heavy so may require extra postage. 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. Signed by Author(s). N° de réf. du vendeur 194
Quantité disponible : 1 disponible(s)
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The Big Fat Duck Cookbook [Import Edition]
Edité par
Bloomsbury Publishing PLC, 2008
ISBN 10 : 0747583692
ISBN 13 : 9780747583691
Neuf
Couverture rigide
Vendeur : Toscana Books, AUSTIN, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. N° de réf. du vendeur Scanned0747583692
Quantité disponible : 1 disponible(s)