The Big Fat Duck Cookbook

ISBN-13: 9781596915503

ISBN-10: 1596915501

Author: Heston Blumenthal

Edition: Slp

Publication date:
2008
Publisher:
Bloomsbury USA
Format:
Hardcover 532 pages
Category:
Cooking
Rating:
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Summary

Acknowledged author Heston Blumenthal wrote The Big Fat Duck Cookbook comprising 532 pages back in 2008. Textbook and etextbook are published under ISBN 1596915501 and 9781596915503. Since then The Big Fat Duck Cookbook textbook received total rating of 4 stars and was available to sell back to BooksRun online for the top buyback price of $51.64 or rent at the marketplace.


Description

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 sections: 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...