Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution!
About the Author
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.
Prizes
The book that redefines home cookery for the twenty-first century
Reviews
'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly
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Reviews
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Title aside, this book is fantastic. It takes home-style dishes, things like roast chicken, meat pies, chili, potato leek soup, and it elevates them. There's a reason roast chicken is such a well-recognized dish, and the recipe in this book will remind you of that reason. Roast potatoes are likewise a simple thing, but truly fantastic when executed properly. That is what this book is about, and it delivers. Those two dishes went over very well at a recent dinner. I haven't had the book long enough to cook all the recipes, but reading them over is pretty thrilling. The titles of dishes may sound plain, but reading through the recipes shows that there can be much more to a chili than just beef, beans, tomatoes and a spice packet. There are a lot of Heston-esque touches, like star anise to increase the umami notes in beefy dishes. If you've read any of this other books, this one will seem familiar. A lot of explanation and science is peppered throughout the recipes, explaining why things work the way they do or how he arrived at a particular dish/ingredient/technique.
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