Blumenthal, Heston  | Bloomsbury

0원  | 20091020  | 9781608190201

자타공인 영국의 최고의 천재 요리사 그리고 그의 레스토랑인 The Fat duck에 얽힌 이야기와 요리들을 소개한 책. 실무 경력이 고작 1달 미만인 그가 죽을 고생을 해가며 Bray 에 있는 오래된 건물에 레스토랑을 개업하고 세계 최고의 레스토랑으로 성장시키기까지의 과정이 책의 전반부에 그대로 소개되어 있다. 꽤나 텍스트가 많고 이미지들은 초현실적이기도 한데 상상할 수 있는 모든 것들을 요리로 표현해 내는 그의 재치와 능력은 타의 추종을 불허한다. 한 시대를 풍미했던 그리고 수많은 요리사들에게 영향을 미쳤던 그의 스토리와 요리를 보고 싶다면 필독서. Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine.

Blumenthal, Heston  | Bloomsbury Publishing

0원  | 20150715  | 9780747583691

In this 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. 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 intohow 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 souffleacute;. In the first section ofThe 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 Fact Duck Cookbookis 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. The ultimate must-have collector's item for anyone fascinated by food, cooking, art, design and science, and a gorgeous, unique gift. Heston has recently been signed up by Channel 4 to promote a series of TV programmes as part of a 2 year deal, starting this November, and ensuring his profile will continue to rise dramatically. Unique and interactive publicity displays by Heston and his team, major review coverage and key internet promotions with look inside content will get this book noticed. 'What fun it is to follow in this gastro-wizard's footsteps' The most eagerly awaited restaurant book of the last decade

Blumenthal, Heston  | Bloomsbury Publishing PLC

0원  | 20101214  | 9780747597377

In this beautiful, smaller format edition of the bestselling Big Fat Duck Cookbook, 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 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. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The 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.