by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2004 2002
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2.2839
by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2007
Summary
"Heston Blumenthal's TV series In Search of Perfection, shown on BBC2 in autumn 2006, was so popular and successful that he has been commissioned for a second series this autumn. This book will accompany the series in the same way as Heston's first book, In Search of Perfection, complemented the original programme. 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." -- Publisher website.
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2.1778
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by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2007
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2.2182
by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2008
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2.2419
by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2009
Summary
Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg and Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. In this book, Heston focuses his creative talent on reinventing some of our most well-known (and most abused) dishes. He travels around the world in search of definitive versions of sixteen classic dishes: Roast Chicken and Roast Potatoes, Pizza, Hamburger, Bangers and Mash, Fish Pie, Steak, Spaghetti Bolognese, Risotto, Fish and Chips, Chilli Con Carne, Chicken Tikka Masala, Peking duck, Black Forest Gateau, Treacle Tart and Ice Cream, Trifle and Baked Alaska. Among the many adventures on his quest, he travels to Delhi and makes an MRI scan of the marinated chicken in his Tikki Masala; he discovers the secret to the ultimate crispy duck in Peking and experiments at home by inflating a Gressingham on a footpump; he walks the Dickensian streets of Lambeth and learns how to capture the essence of a fish and chip shop in a perfume bottle, and he explores the Willy Wonka-esque Tate and Lyle factory and tastes some seventy-year-old syrup that proves an inspiration for the flavour of his treacle tart. Food and Drink. Cooking.
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2.1748
by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2009
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Books
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1.2761
by
Blumenthal, Heston.
Call Number
641.5 BLU
Publication Date
2010
Summary
Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress and commanded him to create six fantastical feasts.
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