Further adventures in search of perfection : reinventing kitchen classics / Heston Blumenthal.

ISBN:

9780747594055

Title:

Author:

Blumenthal, Heston.

Personal Author:

Blumenthal, Heston.

Publication Information:

London : Bloomsbury, c2007

Physical Description:

319 p. : col. ill., ports. ; 25 cm.

Contents:

Introduction -- Conversion tables -- Hamburger -- Fish Pie -- Chicken Tikka Masala -- Risotto -- Peking Duck -- Chilli Con Carne -- Baked Alaska -- Trifle -- Food Safety -- Equipment -- Directory -- Selected Bibliography.

Subject Term:

Cookery.

Recipes.

Format:

Books

Publication Date:

2007

Publication Information:

London : Bloomsbury, c2007

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5 BLU	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

Further Adventures In Search of Perfection accompanies the second series of the same name. It will examine a further eight classic dishes to find out how to cook them to perfection, as well as exploring the culture and history behind the food we eat.
The provisional list of dishes to be featured is- Trifle, Baked Alaska, Fish Pie, Hamburger, Peking Duck, Chicken Tikka Masala, Risotto and Chilli Con Carne
This will be another fascinating, original and inspiring look at kitchen classics.

Author Notes

Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of culinary cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavour. His restaurant, The Fat Duck , in 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 The World's 50 Best Restaurants 2005. He also owns the Hinds Head Hotel a village pub in Bray, Berkshire. Heston lives with his wife and three children.

Reviews (2)

Publisher's Weekly Review

As one of London's most celebrated chefs, Blumenthal delights in confounding diners' expectations with unusual dishes like crab ice cream, but there is a scientific method to his madness. This book, like his last, accompanies his BBC TV series, in which he travels around the world to immerse himself in the history and popular ways of making eight well-known menu items (including hamburger and risotto), then breaks them down in his lab kitchen to understand their parts, and finally reinvents them from the bottom up based on his new knowledge. Blumenthal not only uses scientific technology like MRI machines and gas chromatographs, he also draws on cognitive neuroscience theories to investigate, for example, how a dish's name influences the way people taste it, and he is as comfortable discussing technical details as he is rhapsodizing about a good baked Alaska. The recipes provided are clearly written, but the equipment, ingredients and time involved will dissuade many home cooks, and the book is really more about discoveries along the way than the end result. Blumenthal's lively intellect and dryly humorous, evocative writing will appeal to anyone interested in the process behind molecular gastronomy or who has ever wondered why certain recipes are constructed as they are. (July) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Blumenthal (The Big Fat Duck Cookbook; In Search of Perfection) is the chef of the renowned Michelin-starred Fat Duck restaurant in Bray, England. In his latest book, the companion volume to a BBC series, he travels from New York City to Beijing and beyond to discover the secrets of eight iconic dishes, from hamburger to Peking duck. He then puts his own unique spin on them, drawing on molecular gastronomy and other culinary inspirations. For readers and sophisticated cooks who enjoy chef's books. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.