The Big Fat Duck Cookbook
by Heston Blumenthal
Editor: Bloomsbury Publishing PLC
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In this enormous, beautiful book, we hear the whole story of Heston Blumenthal and Le Canard Gras’ meteoric rise, the birthplace of the snail, porridge and bacon and ice cream eggs, and the encounter of passion, perfection and strange science behind the man and the restaurant.Heston Blumenthal is widely recognized for being a genius, and Duck Fat has twice been voted Best Restaurant in the World by a peer group of the world’s greatest chefsBut he’s totally self-taught, and the story of his restaurant has broken every rule in the book.His success has been down to his pure obsession, infinite invention and childish curiosity in how things work – whether it’s how the smell affects taste, what the different flavors to us biologically, or how the temperature is distributed in the center of a breathIn the first section of this Big Duck Recipe Book, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (Heston day received news of what he had been asked how he would be able to pay his staff during the month)Then we meet 50 of his signature with sardine recipes on toast sorbet, poached salmon with licorice, hot and iced tea, chocolate, wine – which, though difficult for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home chefs and similar chefsFinally, we tell us the experts, whose scientific knowledge contributed to Heston’s topsy-turvy world, on subjects as diverse as synesthesia, smoothness and the flavor of waitingWith an introduction by Harold McGee, incredible color photographs throughout, illustrations by Dave McKean, several ribbons, real cloth binding and a beautiful underwear case, The Big Duck Recipe Book is not only the closest thing to the world’s most fascinating chef’s autobiography, but also a superb, colorful and cheerful work of art.
Heston Blumenthal – The Big Fat Duck Cookbook – Free
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