The Big Fat Duck Cookbook [Import Edition]

by Heston Blumenthal

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.

Genres: Cookbooks, Cooking, Food, Culinary, Reference, Nonfiction

544 pages, Hardcover

First published October 20, 2008

About the author

Heston Blumenthal is chef-patron of The Fat Duck in Bray, a three Michelin-starred restaurant known for its whimsical, scientific and creative style of cookery and famed for being named World’s Best Restaurant more than once.

At the age of 16, Heston travelled to France with his family for the first time and became fascinated with the world of food. He spent the next decade learning the basics of French cuisine from books and working as everything from a photocopier salesman to a debt collector to fund annual research trips to France. One of the books that most influenced him was On Food and Cooking by Harold McGee, which questioned the fundamental rules of the kitchen and explored the science of cooking.

Heston opened The Fat Duck in 1995 with no financial backing. On the second day of opening the oven exploded, and Heston spent the rest of service with a bag of frozen peas on his head. Gradually, the restaurant eventually moved from serving simple French bistro food to the innovative, rule-breaking, multi-sensory tasting menu it serves today. Perhaps what is most extraordinary about the success of The Fat Duck is that Heston is entirely self-taught, save for three weeks spent in a few professional kitchens.

Reviews

[Cathy · Rating 5 out of 5]

WoW this book is amazing and so worth the $200.00 I spent on it. The pages are amazing the cartoons just awesome, the stories behing the Duck is just amazing. The science that goes with the food youhave to be a nut just to read it.

[M.D. Backes · Rating 5 out of 5]

Really solid essays about the modern science of high-end cooking. Techniques well beyond my skill set, but I can't paint like DaVinci, yet still admire his work.

[Alan Parker · Rating 5 out of 5]

Hard to give an unbiased opinion since I wrote a chapter... This book is a gorgeous exposition of Heston's version of Molecular Gastronomy. Even if I feel that I, and the world, have moved on to other things. It is a fitting memorial to a fun period that turned out to have a rather short shelf-life.

[Marcos · Rating 3 out of 5]

it is an interesting book, brings forth the culinary imagination that throws away the idea that everything in cooking has already been done.
i especially liked the first part of the book which tell's Chef Blumenthal's story on how he got to where he is.
Many of the recipies have bee modified from the version they use in the actual resteraunt (inside source)but the chef mentions this as an attempt to make the recipies more succesful for the home cook.

[Tara · Rating 5 out of 5]

I've had this book for a couple of years, but upon rereading it (and searching for something to cook for a special occasion), I'm reminded of how fascinating and inspirational it is. Difficult to cook from, but great to learn from—about creativity in all of its manifestations.

[Tam · Rating 4 out of 5]

Completes the 2008 trifecta of pretty-and-impractical cookbooks. Artwork by Dave McKean (of Sandman comics fame).

[Sarah]

I am told I have to see this book. Again, molecular gastronomy makes an appearance on our bookshelves. This one is supposed to be better than Alinea.

[John Portelli · Rating 5 out of 5]

A new dimention at the way one looks at food.