Heston Blumenthal Livres

The cookbook hailed by the Los Angeles Times as a "showstopper" and by Jeffrey Steingarten of Vogue as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean-and filled with photographs by Dominic Davies-this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.

Heston Blumenthal has quickly made a name for himself as one of the world€™s most innovative and revolutionary chefs and is best known for remaking even the most basic meals into truly delectable entrees. In this intriguing volume, Heston investigates every aspect of eight classic Trifle, Baked Alaska, Fish Pie, Hamburgers, Peking Duck, Chicken Tikka Masala, Risotto, and Chilli Con Carne. Along with helpful tips on how to select ingredients and cook each meal to perfection, information on the cultural traditions and history surrounding them is also provided. Lavishly illustrated and filled with insightful information from both in and out of the kitchen, this is a unique and tasty treat for aspiring culinary perfectionists.

Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. In this book, a single-volume edition of the bestselling Perfection books, Heston focuses his creative talent on reinventing some of our most well-known (and most abused) dishes. He travels around the world in search of definitive versions of sixteen classic dishes: Roast Chicken & Roast Potatoes, Pizza, Hamburger,Bangers & Mash, Fish Pie, Steak, Spaghetti Bolognese, Risotto, Fish & Chips, Chilli Con Carne, Chicken Tikka Masala, Peking duck, Black Forest Gateau, Treacle Tart & Ice Cream, Trifle and Baked Alaska. Among the many adventures on his quest, he travels to Delhi and makes an MRI scan of the marinated chicken in his Tikki Masala; he discovers the secret to the ultimate crispy duck in Peking and experiments at home by inflating a Gressingham on a foot pump; he walks the Dickensian streets of Lambeth and learns how to capture the essence of a fish and chip shop in a perfume bottle, and he explores the Willy Wonka-esque Tate & Lyle factory and tastes some seventy-year-old syrup that proves an inspiration for the flavour of his treacle tart. Total Perfection is an original, inspiring and fascinating voyage around the culinary globe.

Kew Palace is Britain's smallest royal palace, and stands in the Royal Botanic Gardens, South-West London. Built in 1631 as a merchant's house, it later became the home of George III and a place for the 'mad' king to recuperate. The grounds are a centre for botanical study shaped among others by 'Capabitility Brown'.

"British gastronomy has a grand old tradition that has been lost over time. Now England's most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, nonetheless finds his greatest source of inspiration in the unique and delicious food that the sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key. 'Historic Heston' charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with thirty historic dishes, take them apart, put them together again, and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660), and mock-turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain. This glorious tome also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and Dinner."-- From publisher's description

NAMED A BON APPETIT, THE DAILY HIVE, AND EAT YOUR BOOKS BEST COOKBOOK OF THE YEARA culinary adventure from three-time James Beard Award-winning, Michelin-starred chef Heston Blumenthal―but is it a cookbook?Well, it’s full of Heston’s typically marvelous recipes like pea and ham soup-in-a-sandwich and bacon and egg porridge, popcorn popcorn chicken and (r)ice cream. But in Heston’s kitchen, to cook is to embark on a journey of quantum gastronomy: exploring the palate, feeding the inner child, and plunging headfirst through the plate and into the soul.Each of the 70 simple, straightforward recipes is accompanied by Heston’s stories, insights, and hacks, turning each cooking session into a journey―and revealing a whole world of culinary possibilities and fresh perspectives. Brought to life by the incredible illustrations by Dave McKean, Heston's long-term collaborator and one of the greatest illustrators at work today, Is This A Cookbook? is the next best thing to having Heston as your sous-chef.Why not take him along as your adventure partner, too?

A fascinating history of royal dining from medieval times to the present day, which features menus from royal celebrations, 200 rarely published illustrations and a foreword by well-known chef Heston Blumenthal.

Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress. 'We command you to create six Fantastical Feasts', they said. 'These must be based on history, but you may draw on fairytales and legends.

Acclaimed restaurateur Heston Blumenthal reinvents kitchen classics, such as Fish and Chips, Bangers and Mash and Spag Bol, in his inimitable way.