The Big Fat Duck Cookbook by Blumenthal Heston (7 results)

Hardcover. Condition: Very Good. Size: 10"-12" Tall. Quantity Available: 1. Category: Cooking, Wine & Dining; ISBN: 0747597375. ISBN/EAN: 9780747597377. Pictures of this item not already displayed here available upon request. Inventory No: 39862.

Hardcover. Condition: Very Good. 1st Edition. A monster of a cook book, silver gilt edges, grey decorated boards, 529 pages of brilliance. This copy signed by the chef, in its slip case which has a small stain and Nick as shown, but in very good condition. The book looks unread. The book is very heavy so may require extra postage. 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. Signed by Author(s).

Hardcover. Condition: Fine. Dave McKean (illustrator). 1st Edition. Text in English. 529 pp. 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.

hardcover. Condition: Good. Good. book.

Hb. Condition: NF. Dust Jacket Condition: None. First Edition. A tome of a collection of Blumenthal's history, artworks, and recipe. Tiny spot to grey cloth on boards with silver titles & silver illustration on front of cover: duck foot & two utensils, otherwise nice clean cover. Nice clean contents. Colour & b/w illustrations / drawings. Binding is As New. Four ribbon bookmarkers: green, purple, yellow & grey. 529p Box slipcase: grey fabric with silver titles & silver feather. Faint touches of soiling. Still solid. Heavy: with case: 300 x 255 x 65 mm / 4 kgs.

Cloth. Condition: Fine. Various (illustrator). First edition. Heston's monumental cookbook containing recipes from his three Michelin star restaurant, The Fat Duck, this copy signed by Heston. The first edition, third impression.Signed by Heston to the title page.In the original slipcase, in a near fine condition, and in the original publisher's box, in a very good condition.Heston Blumenthal's impressive cookbook for his three Michelin star restaurant The Fat Duck. The recipes in this volume showcase Heston's signature imaginative culinary style, with recipes including nitro-poached green tea and lime mousse, jelly of oyster and passion fruit with lavender, snail porridge, salmon poached in a liquorice gel, nitro-scrambled egg and bacon ice-cream, and more.Strikingly illustrated in colour throughout, with illustrations, and photographs. In the original publisher's cloth binding, in the original cloth slipcase, and the original publisher's box. Externally, smart. Small mark to the rear board. Internally, firmly bound. Pages are bright and clean. Slipcase is in a near fine condition, with very light shelf wear. Publisher's box is a little worn, as to be expected, in a very good condition. Fine. signed by author. book.

First edition, folio, 529, (3) pp. Numerous illustrations. Cloth, slipcase slightly sunned and worn.