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 that 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. The 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.
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Praise for IN SEARCH OF PERFECTION: 'What fun it is to follow in this gastro-wizard's footsteps as he fastidiously traces the cultural history of the ingredients ... [this] doesn't detract from the reader's pleasure in exploring the byways of Blumenthal's capacious brain.' Paul Levy, OBSERVER Food Books for Christmas 'The approach is always fascinating with interesting info and idiosyncratic twists abounding. At heart Blumenthal simply believes in good food, and the bonus is that he can write very well - in places almost poetically - about it.' WHAT'S ON IN LONDON 'While science is Blumenthal's forte, it is a background theme to his preoccupation with flavour and texture and the best means to capture these. The style is matter of fact, the narrative dynamic ... Along the way he gives so many facts that a reading can't fail to improve the quality of life.' Tom Jaine, GUARDIAN Books of the Year
About the Author
Self-taught chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavour. The Fat Duck (Heston's restaurant in Bray, Berkshire) 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 Hind's Head Hotel, a village pub in Bray. Heston Blumenthal lives in Berkshire with his wife and three children.
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11 of 12 people found the following review helpful
Format:Hardcover
In all honesty, I bought this book because (pretentiously)I thought it would look great on our kitchen shelf. However it's great. The history, and background to well known foods is fascinating as is Heston's take on how to construct them. Don't be under any illusion though, it's much more a 'reader' (or browser) than a 'proper' cook book as much of what Heston suggests to obtain perfection is totally impractical for most of us. It's still tremendous fun though!
22 of 26 people found the following review helpful
Format:Hardcover
There's a point when every TV chef is at the pinnacle of his (or HER, Nigella) career. Has Heston Blumenthal any further to go? Only time will tell, but right now he's having a ball.
He may not be as well-known as Gordon Ramsay, but his restaurant, The Fat Duck, is always voted better than Ramsay's, which must get Gordon's goat, knowing how competitive he is. There is a difference between the two: Gordon does good food tremendously well, but there's a sense of tradition, of conservative, solid predictability about him. Heston is on another planet. If perfection meant using a NASA lunar module and the Crown Jewels in the Tower, he would gladly employ them. The chances are that you can't get hold of the equipment he can, but there is still lots here that can be adapted.
I love his fascination with every aspect of food: not just taste, smell and texture but even what you call it and how it sounds when you eat it (see the fish pie recipe for the latter).
The formula is the same - old favourites cooked in extraordinary ways. But what a formula! What a chef!
He may not be as well-known as Gordon Ramsay, but his restaurant, The Fat Duck, is always voted better than Ramsay's, which must get Gordon's goat, knowing how competitive he is. There is a difference between the two: Gordon does good food tremendously well, but there's a sense of tradition, of conservative, solid predictability about him. Heston is on another planet. If perfection meant using a NASA lunar module and the Crown Jewels in the Tower, he would gladly employ them. The chances are that you can't get hold of the equipment he can, but there is still lots here that can be adapted.
I love his fascination with every aspect of food: not just taste, smell and texture but even what you call it and how it sounds when you eat it (see the fish pie recipe for the latter).
The formula is the same - old favourites cooked in extraordinary ways. But what a formula! What a chef!
By Anna Garbat
Format:Hardcover|Amazon Verified Purchase
A very nice product,.prompt delivery,..well made quality article..I would recommend this lovely article to family and friends..Thank you very much!
0 of 1 people found the following review helpful
Format:Hardcover
Just what I was looking for. Gives a different approach and view to cooking and explanations regarding the history, makeup and changes to produce. A good additition to the kitchen library.
6 of 12 people found the following review helpful
Format:Hardcover
The book is absolutely fascinating, with the history and background to the recipes. A must for any cook that wants to delve deeper into the science of cookery
3 of 7 people found the following review helpful
By Jo Goldsmith
Format:Hardcover
There are two hardcover Blumenthal books offered by Amazon.uk(I live in the states) that make up another volume offered by Amazon. Amazon does not make clear in their book descriptions that the two hard cover books with "further" in the title are equal to the paperback "In Search of Total Perfection." In the US, the television series "In Search of Perfection" has been cut down to 30 minutes for each episode, rather than the 60 minutes broadcast in the UK. Therefore, if one is a fan of the shows in the US, buy the books to get the full content of the shows. As far as the contribution to one's culinary education, I find the books more a non-fiction enjoyable read rather than a cookbook.
0 of 4 people found the following review helpful
By lapin rouge
Format:Hardcover
Actually although its quite engaging & I really like the bit about Chilli - but (sadly) I cant actually follow the recipe even slightly because i doont have access to the ingredients or the time or inclination. And nor can you.
Shame really, cos its a well written book & great for the week after Xmas when you have nothing better to read.
Shame really, cos its a well written book & great for the week after Xmas when you have nothing better to read.
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