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The Big Fat Duck Cookbook (Hardcover, UK ed.)
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The Big Fat Duck Cookbook (Hardcover, UK ed.)
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In this enormous, beautiful book, we hear the full story of the
meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of
snail porridge and bacon-and-egg ice cream, and encounter the
passion, perfection and weird science behind the man and the
restaurant. Heston Blumenthal is widely acknowledged to be a
genius, and The Fat Duck has twice been voted the Best Restaurant
in the World by a peer group of top chefs. But he is entirely
self-taught, and the story of his restaurant has broken every rule
in the book. 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.
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