The Big Fat Duck Cookbook: Best Chefs in the World

Autor Heston Blumenthal
en Limba Engleză Hardback – 20 oct 2008
Learn about the historic rise of Blumenthal and his restaurant, The Fat Duck, which has twice been voted Best Restaurant in the World by a group of top chefs, and has 3 Michelin stars. Also contains 50 of his signature dishes, such as sardine on toast sorbet and chocolate wine, which will inspire cooks and chefs alike. With colour photos, illustrations, multiple ribbons, cloth binding and slip case.
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ISBN-13: 9780747583691
ISBN-10: 0747583692
Pagini: 532
Ilustrații: illustrations
Dimensiuni: 290 x 340 x 80 mm
Greutate: 5.4 kg
Ediția:UK ed
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Seria Best Chefs in the World

Locul publicării:London, United Kingdom


Heston has recently been signed up by Channel 4 to promote a series ofTV programmes as part of a 2 year deal, starting this November, andensuring his profile will continue to rise dramatically.

Notă biografică

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.


'What fun it is to follow in this gastro-wizard's footsteps'


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.Additional Information: