Australia's only exclusive wholesaler & retailer of cookery books - Sourcing cookbooks for 34 years and counting!

       
 
  • Fat Duck Cookbook

    Fat Duck Cookbook
    More Views

    ISBN: 9780747597377
    Publication date: 01/11/2009

    BEST OF THE BEST HALL OF FAME 2019
    In this beautiful book, a 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, on subjects as diverse as synaesthesia, creaminess and flavour expectation.
    With an introduction by Harold McGee, incredible colour photographs throughout, 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.


    Pages: 532
    Author: BLUMENTHAL, HESTON
    • Price: $75.00
    add to cart

    You may also be interested in the following product(s)

    Big Fat Duck Boxed Limited Edition Slipcase
    Big Fat Duck Boxed Limited Edition Slipcase
    ISBN: 9780747583691
    Publication date: 13/10/2008

    BEST OF THE BEST HALL OF FAME 2019
    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 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.
    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 Fat Duck Cookbook

    Pages: 544
    Dimension: 340mm X 290mm
    Author: BLUMENTHAL, HESTON
    Price: $299.00
    In Search of Perfection
    In Search of Perfection
    ISBN: 9780747584094
    Publication date: 09/11/2006

    Acclaimed restaurateur Heston Blumenthal reinvents kitchen classics, such as Fish and Chips, Bangers and Mash and Spag Bol, in his inimitable way.
    Perfection is an eight-part prime-time BBC TV series hosted by Heston Blumenthal. The series focuses on eight classic dishes - Fish and Chips, Bangers and Mash, Spag Bol, Risotto, Roast Beef, Steak and Salad, Pizza and Treacle Tart and Ice Cream. Heston will look at the provenance of these dishes, how to source the best ingredients and what to look for, and of course, how to cook them to 'perfection'.



    Pages: 320
    Author: BLUMENTHAL, HESTON
    Price: $59.99
    Heston Blumenthal At Home
    Heston Blumenthal At Home
    ISBN: 9781408804407
    Publication date: 01/11/2011

    Voted #83 Worlds Best Restaurants 2019 (Dinner by Heston)
    Publication: November 2011
    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.
    The first part of the book maps out the new techniques in 15 sections: 1) Taste and flavour 2) Seasoning and the five tastes 3) Stocks and infusing 4) Soups and purees 5) Brining, curing, marinating, macerating 6) Meat 7) Fish 8) Vegetables 9) Pasta, grains, pulses 10) Sauces,emulsions, thickening 11) Tarts and other doughs and pastries 12) Chocolate 13) Ice cream, sorbets, custards 14) Sous-vide cookery 15) Taking control of the kitchen.
    In the second part, there are 150 specially created recipes. Here at last is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes like salmon with liquorice, or lardy cake with whisky ice cream.


    Pages: 432
    Dimension: 272mm X 220mm
    Author: BLUMENTHAL, HESTON
    Price: $65.00
    Hestons Fantastical Feasts
    Hestons Fantastical Feasts
    ISBN: 9781408808603
    Publication date: 01/05/2010

    This is the book of Heston Blumenthal's hugely successful television series Feast. Having already recreated the impossible 'Drink Me' potion from Alice in Wonderland and reinvented Henry VIII's mythical 'Cockentrice', Heston is back for a second series of 6 incredible new feasts inspired by history, literature and legend.
    Each chapter charts the realisation of a feast, with its challenges and ideas, culminating with the final recipes. This time, the feasts are based on themes which range from the whimsical to the phantasmagorical: Willy Wonka Feast; Fairytale Feast; Edwardian Feast; Gothic Feast; 1970's Feast; and, Feast of the Future. Heston stretches all these themes to the limit of culinary possibility. Delving into the dark fairytales of the 'Brothers Grimm', he creates poison apples, transforming pumpkins and Edwardian gingerbread houses with sugar windows. Dr Seuss' Green Eggs and Ham would tempt even Sam, while Roald Dahl's Lickable Wallpaper is an interior designer's gastro dream. In the 'Feast of the Future', we are introduced to the Futurist Cookbook which advised 1930's housewives that they should be dishing up 'Italian breasts in the sunshine', a recipe which Heston has resuscitated in all its scandalous glory.
    Feast is a mind-boggling and mouth-watering foray into the realms of the imagination. With characteristic inventiveness and attention to detail, Heston creates glorious feasts the likes of which the rest of us can only dream (or read).



    Pages: 402
    Author: BLUMENTHAL, HESTON
    Price: $55.00
    Hestons Fantastical Feasts Special Edition
    Hestons Fantastical Feasts Special Edition
    ISBN: 9781408813201
    Publication date: 01/11/2010

    (Slipcase signed numbered with gold leaf edging and gold ribbon)
    With gold edged pages, gold ribbon and gold illustrated cloth slipcase, each signed and numbered special edition is sumptuous and ultra-desirable.
    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.
    Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress. 'We command you to create six Fantastical Feasts,' they said. 'These must be based on history, but you may draw on fairytales and legends. We should warn you that the Quest will involve journeys to Transylvania in search of the legendary Leech Recipe of Sibiu, and to the Black Forest to eat the eyes of the Wild Boar of Munstertal. You must resist the temptations of the Burlesque Girls, and you must turn chocolate cake into a raging fireball and chicken's testicles into jelly-beans. There will behunting for hallucinogenic mushrooms and cooking with Play-Doh. Out of this, you must create the most magical dishes imaginable.'
    'Well, how about lickable wallpaper, a savoury Zoom lolly, a chocolate covered iceberg, a golden egg and an edible graveyard?' offered the Chef.
    'It's a start,' said the Executives. 'Oh, and once you have achieved the Quest, you must bring us proof, in the form of a Book. But not just any Book. We want tales of extravagent ingredients, of revolutionary techniques, of familiar kitchen appliances put to unfamiliar uses. We want to see what you see. Taste what you taste. In short, we want complete and unparalleled access to your fantastical world.'

    About Heston Blumenthal
    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. He lives in Berkshire with his wife and three children.


    Pages: 320
    Dimension: 252mm X 199mm
    Author: BLUMENTHAL, HESTON
    Price: $99.99
Page: