The Big Fat Duck Cookbook

by Heston Blumenthal

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 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...

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

532 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.