Big Fat Duck Cookbook
«'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly»
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. Les mer
Logg inn for å se din bonus
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.
Detaljer
- Forlag
- Bloomsbury Publishing PLC
- Innbinding
- Innbundet
- Språk
- Engelsk
- ISBN
- 9780747583691
- Utgivelsesår
- 2008
- Format
- 34 x 29 cm
- Priser
- Winner of Guild of Food Writers Awards: Food Book of the Year 2009.
Anmeldelser
«'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly»