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Whilst this book has a few of the special recipes that Heston is famous for, the real beauty of this book is the explaination of the science behind the cookery that creates the tastes textures and flavours of even the simple dish. I've have been stunned at how much a dish I have made has improved by addition of a few ingredients or change in the technique to make it. Great presentation and photography. Love it!
For the perfectionist in all of us. A great read and good food.
This is my first Heston cookbook and IÂ am hooked! Tonnes of tips and tricks to really step up your culinary skills along with in-depth explanations on food, flavors and methods of cooking.
Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work.
Heston's instrucÂtions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks.
Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips.
Heston Blumenthal at Home will change the way you think about cooking forever – prepare for a culinary revolution!
Author Biography
Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. In 2004 he won the coveted three Michelin stars in near-record time for his restaurant The Fat Duck, which has twice been voted the Best Restaurant in the World by an international panel of 500 experts. In 2006 he was awarded an OBE.
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