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79th out of 100 books
—
7 voters
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The Fat Duck Cookbook
Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine. The cookbook hailed by the Los Angeles Times as a “showstopper” and by Jeffrey Steingarten of Vogue as “the most glorious spectacle of the season…like no other book I have seen in the past twenty years...more
Hardcover, 532 pages
Published
October 13th 2009
by Bloomsbury USA
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I brought this back to the UAE from the UK after Christmas, something of a labour of love as the book weighs 5kg!
This is the British answer to the 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 of three parts, Blumenthal's account of his journey to three star international acclaim; a selection of Fat Duck recipes and a section on ...more
This is the British answer to the 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 of three parts, Blumenthal's account of his journey to three star international acclaim; a selection of Fat Duck recipes and a section on ...more
I love how obsessive Heston is with 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...The Fat Duck.
My favorite recipe right off the spoon is the 'Nitro-Poached Green Tea and Lime Mousse'. Liquid nitrogen! word. Luckily enough for me, my friend acquired the...more
My favorite recipe right off the spoon is the 'Nitro-Poached Green Tea and Lime Mousse'. Liquid nitrogen! word. Luckily enough for me, my friend acquired the...more
If you don't know Heston Blumenthal, check him out.
He is the equivalent of the high-school physics class in which you shoot a flaming potato from one side of the football field to the other PLUS the art class where you take a bunch of naked pictures of people, make them into a collage, and get an A on the project, even if you can't show it at the school art show, AND the English class in which you conjugate the verb "shit" with the full cooperation of your teacher.
...more
He is the equivalent of the high-school physics class in which you shoot a flaming potato from one side of the football field to the other PLUS the art class where you take a bunch of naked pictures of people, make them into a collage, and get an A on the project, even if you can't show it at the school art show, AND the English class in which you conjugate the verb "shit" with the full cooperation of your teacher.
...more
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Inspirational. While many, myself included, may find what Heston Blumenthal is doing a bit too bizarre at times, he is undeniable revolutionizing food and cooking on an unprecedented scale. The most creative and brilliant chef working today. It might not be my style of food, but it is amazing to read about his story. As an actual instructional cookbook, it is a bit useless, unless you happen to have a rotary evaporator, centrifuge and a few pounds of Gellan on hand. But in a general sense it was...more
An astonishing achievment from one of the most exciting figures in cutting-edge cooking. Everyone interested in Molecular Gastronomy or just generally the use of science in food owes it to themselves to read this book.
Split into several sections the book gives a complete overview of the resteraunt, from it's history, to the techniques and ingredients and complete recipes for "every" dish that has appeared on their menu.
Truely a sight to behold.
Split into several sections the book gives a complete overview of the resteraunt, from it's history, to the techniques and ingredients and complete recipes for "every" dish that has appeared on their menu.
Truely a sight to behold.
Wayne
rated it
I was pleasantly surprised by Heston's curiosity and how that linked with his love of food has created this wonderfully investigative way of thinking about cooking...I'm really pleasantly surprised by how much I appreciate his persectives.
The images, recipes and culinary theory in this book is just incredible. What a wacky guy! Jeffrey Steingarten reviewed the book for Vogue and said it was a "glorious spectacle." He's right.
this kind of thing is usually not my style, but aside from the dave mckean drawings and the general prettiness, i think i could probably learn something.
Kevin
added it
I love cookbooks. What else is there to say?
Much more accessible than it first appears, this is a great insight into the mind and methods of a fascinating chef. I'm not expecting to cook any of the dishes from the recipes section, nor even sure I want to go and eat at The Fat Duck, but there are definitely lots of ideas and insights to take away.
Probably the physically heaviest book I've ever read from cover to cover, and well worth it!
Probably the physically heaviest book I've ever read from cover to cover, and well worth it!
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