Ebook Free The Fat Duck Cookbook, by Heston Blumenthal
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The Fat Duck Cookbook, by Heston Blumenthal
Ebook Free The Fat Duck Cookbook, by Heston Blumenthal
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About the Author
Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes to enable a greater understanding of taste and flavor. His restaurant the Fat Duck, in Bray, Berkshire, England, was awarded three Michelin stars in 2004, and voted the Best Restaurant in the World by an international panel of 500 culinary experts in Restaurant magazine's list of the World's Best Restaurants 2005. Blumenthal lives in Berkshire with his wife and three children.
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Product details
Hardcover: 532 pages
Publisher: Bloomsbury USA; 8981st edition (October 20, 2009)
Language: English
ISBN-10: 160819020X
ISBN-13: 978-1608190201
Product Dimensions:
9.4 x 1.5 x 11 inches
Shipping Weight: 5.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
76 customer reviews
Amazon Best Sellers Rank:
#363,867 in Books (See Top 100 in Books)
For some years I have been exposed to 'molecular gastronomy' in high end restaurants. At home, I am a dedicated and exploratory cook who tries to please my family while also showing them 'something new' from time to time. I look at books like the 'Fat Duck' out of general interest but also to look behind the 'restaurant' recipes for new tools and techniques that I can translate for home cooking. Blumenthal's book can be read in this way with profit: he presents a lucid review of equipment and of kitchen chemistry (that really just expands on familiar items like pectin, gelatine, cornstarch and arrowroot), using some less familiar but equally processed substances.We hunt and have already been using an inexpensive vacuum sealer and this experience makes the equipment Blumenthal presents more approachable. Blumenthal is very understandable in his explanation of sous vide equipment and techniques, particularly their roles in preventing naturally low-fat products from drying excessively during cooking. Unlike others, he does not emphasize searing of an outside crust with a torch (you want to try that at home?); but he does regularly use a hot pan on a stovetop. One secret to actually using this book is to move away from the pretty pictures (they are breath-takingly well photographed) and to strip away the 'gourmet' proportions and fussy ingredients to focus on using the techniques on materials you want to prepare. Fish steaks and fillets can be done sous vide using his explanation of sous vide on salmon. Ideas for chicken and pork cuts are described. Adventurous eaters can move on to interesting preparations for quail and salmon. Other advanced technology is described for making fruit and vegetable purees, foams, gels and ice cream (this latter section gives a very understandable and informative explanation for controlling frozen crystal size and texture, for varying fattiness or sweetness and so on. It is unlikely that I will make any of his complete dishes but I will use some of the tools and tecniques at home.To return to storage and portioning: sous vide bags provide an ideal way to pre-cook, store and then reheat practical portions for 'empty nesters' while moving beyond commercailly packaged 'dinners.' Blumenthal's description of using a less-known substance like transglutaminase to help beef, veal and chicken 'roll-ups' to keep their shape is a big help to me. Really, this is not a stretch in chemistry or in kitchen practice from using curing salts for hams and bacon. Using a precision machine to control water temperature is also a big help if you like a reliable way to make soft boiled or hard boiled eggs or if you want to pasteurize a custard base for icecream without worrying about it 'breaking.' Books like this very stylish production give home cooks the confidence to take what they can use and to actually apply the concepts with the help of the book's step by step guidance.Other reviewers have spoken eloquently to the way Blumenthal explains his growth as a chef and the way that he uses logic and obsessive study and thought to develop original recipes and presentations. I enjoyed this aspect of the book as well. His idea of making a list of the characteristics he is looking for in a finished dish and using that list to find suitable ingredients and techniques to acheive his aim can be used by cooks at any level. I highly recommend this book for its information and for its entertainment level. It is a book that deserves to be kept before the public through continuing 'fresh' reviews.
This book is visually stunning and even though I've never cooked a single recipe, I love pulling it off the shelf to browse. I consider myself a fairly serious foodie, but almost all of these recipes are out of my reach. I'm primarily limited by the equipment and ingredients I have available (we don't all have a chemistry lab in the pantry) and the fact that nobody in the real world has 3 weeks of spare time to cook a chicken. None the less, I feel that it is a great source of inspiration in the kitchen.
...but not, really, a "cook book" as the recipes (lab protocols?) are extremely complex and require ingredients and equipment not likely to be stocked in your local grocery store. That being said, it's a book I'm glad I own.The first third, at least, isn't a cook book at all--it's an autobiographical history of developing as a molecular-gastronomical chef. The writing is engaging and speaks with a clear personality; you get the sense that you'd really enjoy sitting down for a chat with the chef/author. The second section is recipes, including extremely entertaining back-stories for how they were developed, from the genesis idea to the trials and tribulations of execution. I laughed out loud reading the recipe for the oysters when he described creating a soundtrack (loaded on an ipod chip which was then inserted into a conch shell) to accompany the dish, as well as the "ocean scent" perfume that was developed by a master perfumer and smeared on fan blades to waft the scent of the sea over diners. And I haven't reached the third section, so I can't comment on that at all.I am an avid home cook who regularly prepares multi-course, plated dinners for my friends and consequently have a neighborhood reputation for excess in the kitchen. I think the stories in this book might put my dabbling into perspective for my non-foodie friends.The only thing I would have liked more of, since this is a book about inspiration more than instruction, would be more actual photos of the finished dishes. Many times there are only sketches or images the evoke the sense of the dish, but not the actuality. But all-in-all it's a beautiful book that you'll be happy to own.
I purchased this book for my husband. My husband's hobby has always been cooking. 5 years ago he got interested in Modernist Cuisine. He made himself a make shift Sous Vide water bath contraption (very inexpensive way to do it) that worked. 2 years after that I purchased a Polyscience Sous Vide Professional Immersion Circulator for him from William-Sonoma which he was thrilled to have. While my husband was in London a few months ago my he told me he had a wonderful meal at Heston Blumenthal restaurant, Dinner.I thought he would enjoy looking and picking up some interesting things from The Fat Duck Cookbook.Although he has not made any meals from this book as of yet, he found the book very interesting and is looking forward to trying some of the recipes.
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