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Review
'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly
--This text refers to the
Paperback
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Review
'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly
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Most Helpful Customer Reviews
77 of 80 people found the following review helpful
Format:Hardcover
As other reviewers have noted, it's a handsome well-produced book. I have found the writing style excellent: clear, almost conversational, and friendly. The chapter introductions alone give you great explanations about the subjects to follow. I also really like the typography and layout. The font used is classic, and very easy on the eye, and reminds me of some of the better books my mum used in the 70's. The recipes themselves are not broken down into too many steps, and are nicely padded with white space, which all helps to put you at ease, and keep the metaphorical temperature down. The photos are amazing too.
I much prefer this to the "In Search of Perfection" books, where single recipes spanned a chapter, and often several days preparation.
The recipes I have tried so far have been superb, although I agree that the "roast chicken" mentioned by another reviewer reads a little unsettling (I haven't tried it yet). At one end of the scale, the US FDA recommends a minimum internal temp of 74C for poultry, at the other, an excellent German book I have devoted solely to low-temperature cooking of meat suggests an OVEN temperature of 75C for chicken breasts! In the same way that it's become permitted/encouraged to serve pork with a glimmer of pink now, which never used to be the case, I think the boundaries are being "investigated" when it comes to chicken too. The big unknown is the true quality & condition of the bird in your fridge... Equally, as most people are still hard-wired to recoil from chicken with any hint of pink (unless it's tandoori pink!) the good cook will use their nous to prepare it in a way that is most palatable to their diners, as that reviewer did.
I also like the fact that some real sweet recipes are included, i.e. like you'd get from the sweetshop, not just desserts. That's always been a slightly mysterious subject, and the recipes here are a relatively easy way of surprising and confounding people who might otherwise be sceptical of this type of cooking. Drinks, snacks and side-dishes are here too, so you can jazz up even the simplest get-together with a few clever touches.
Other than the sous-vide stuff (which is only a small section anyway), the equipment demands are fairly modest. The only disingenuous note was that "dry ice can now be bought online". Yes it can, but the best offer I could find had a "minimum order value of £120" and was about 40kg. Which is going a bit far for 4 portions of ice-cream. Maybe some enterprising suppliers will take note and produce a CO2 Gift Set ;-)
All in all, highly recommended.
I much prefer this to the "In Search of Perfection" books, where single recipes spanned a chapter, and often several days preparation.
The recipes I have tried so far have been superb, although I agree that the "roast chicken" mentioned by another reviewer reads a little unsettling (I haven't tried it yet). At one end of the scale, the US FDA recommends a minimum internal temp of 74C for poultry, at the other, an excellent German book I have devoted solely to low-temperature cooking of meat suggests an OVEN temperature of 75C for chicken breasts! In the same way that it's become permitted/encouraged to serve pork with a glimmer of pink now, which never used to be the case, I think the boundaries are being "investigated" when it comes to chicken too. The big unknown is the true quality & condition of the bird in your fridge... Equally, as most people are still hard-wired to recoil from chicken with any hint of pink (unless it's tandoori pink!) the good cook will use their nous to prepare it in a way that is most palatable to their diners, as that reviewer did.
I also like the fact that some real sweet recipes are included, i.e. like you'd get from the sweetshop, not just desserts. That's always been a slightly mysterious subject, and the recipes here are a relatively easy way of surprising and confounding people who might otherwise be sceptical of this type of cooking. Drinks, snacks and side-dishes are here too, so you can jazz up even the simplest get-together with a few clever touches.
Other than the sous-vide stuff (which is only a small section anyway), the equipment demands are fairly modest. The only disingenuous note was that "dry ice can now be bought online". Yes it can, but the best offer I could find had a "minimum order value of £120" and was about 40kg. Which is going a bit far for 4 portions of ice-cream. Maybe some enterprising suppliers will take note and produce a CO2 Gift Set ;-)
All in all, highly recommended.
79 of 84 people found the following review helpful
Format:Hardcover
This book is absolutely stunning. I had been losing faith in Heston with his every so slightly gimmicky TV shows of recent past. However this book has completely restored my faith in him.
I have been inspired more by this book than most on my book shelf of 100. Yes the recipes tend to take a lot of time and some use not so traditional methods, but everything is backed up with reason and each technique has a through explanation, each of which make you excited to use what you have just learned. Moreover, every recipe is possible at home (which maybe the exception of a few sous-vides and dry ice items) and will achieve great results.
I have completed two recipes from this book so far, the pea and ham soup and the chicken and ham pies. Both have been extremely successful and some of the best food i've cooked at home.
Follow the instructions and buy good ingredients and you will take your cooking to another level.
Overall, one of the greatest surprises i've had when buying a cook book.
Highly Recommended
I have been inspired more by this book than most on my book shelf of 100. Yes the recipes tend to take a lot of time and some use not so traditional methods, but everything is backed up with reason and each technique has a through explanation, each of which make you excited to use what you have just learned. Moreover, every recipe is possible at home (which maybe the exception of a few sous-vides and dry ice items) and will achieve great results.
I have completed two recipes from this book so far, the pea and ham soup and the chicken and ham pies. Both have been extremely successful and some of the best food i've cooked at home.
Follow the instructions and buy good ingredients and you will take your cooking to another level.
Overall, one of the greatest surprises i've had when buying a cook book.
Highly Recommended
63 of 69 people found the following review helpful
Format:Hardcover
This is really a brilliant, well presented and excellently photographed tome. I have enjoyed leafing through and reading this book and being prepared to cook some of these marvellous recipes.
The book is a well made and study hardcover, running to just over 400 pages. There is no softcover and the book is very robust and (with coated pages) well able to survive the rigours of a busy kitchen. It nicely includes a cloth bookmark (several would have been nice) and as noted earlier there are plenty of illustrative photographics, almost all of the food and several of the chef.
The book starts with a dose of theory on flavour with a number of fun exercises demonstrating some of the theorhy behind Hestons wonders. From them we enter the book proper with chapters on Stocks, Soups, Starters, Salads, Meat, Fish, Sous-Vide, Pasta and Grains, Cheese, Sides and Condiments, Ices, Desserts and sweets, Biscuits, snacks and drinks. Each chapter contains a section on theory and technique such as how to make a good stock, how to cook meat etc. All very relevant and attainable at home with a minimal of skills, as Heston says - most good cooks will already have most of the equipment.
Each chapter then contains 10 - 20 recipes which allow one to push the boat out with ones repetoire of fun, or even dinner
party food (tip - Practice first). Nothing is overly difficult and should be attainable by any decent cook. There are a few recipes which call for some really specialist ingredients such as Whiskey Ice Cream; however most ices and sorbets (for example) will work in an Ice Cream maker.
This book is wonderful and magical. In its pages you will find delicious recipes which will help you grow as a cook, but above all they are fun. Highly recommended
The book is a well made and study hardcover, running to just over 400 pages. There is no softcover and the book is very robust and (with coated pages) well able to survive the rigours of a busy kitchen. It nicely includes a cloth bookmark (several would have been nice) and as noted earlier there are plenty of illustrative photographics, almost all of the food and several of the chef.
The book starts with a dose of theory on flavour with a number of fun exercises demonstrating some of the theorhy behind Hestons wonders. From them we enter the book proper with chapters on Stocks, Soups, Starters, Salads, Meat, Fish, Sous-Vide, Pasta and Grains, Cheese, Sides and Condiments, Ices, Desserts and sweets, Biscuits, snacks and drinks. Each chapter contains a section on theory and technique such as how to make a good stock, how to cook meat etc. All very relevant and attainable at home with a minimal of skills, as Heston says - most good cooks will already have most of the equipment.
Each chapter then contains 10 - 20 recipes which allow one to push the boat out with ones repetoire of fun, or even dinner
party food (tip - Practice first). Nothing is overly difficult and should be attainable by any decent cook. There are a few recipes which call for some really specialist ingredients such as Whiskey Ice Cream; however most ices and sorbets (for example) will work in an Ice Cream maker.
This book is wonderful and magical. In its pages you will find delicious recipes which will help you grow as a cook, but above all they are fun. Highly recommended
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Most Recent Customer Reviews
Heston is Brilliant
Must have Heston book. All your everyday cooking is elevated once you have read this book. My family are so glad I bought it. Read more
Published 2 hours ago by A. Thurston
Heston Blumenthal at Home
We caught Heston's TV series based on this book over the past month or so. It was fascinating to see what could be done in a home kitchen slightly lower than the 'Fat Duck' level. Read more
Published 8 days ago by cksyd
Heston Blumenthal at Home
This is a very good book for the advanced home chef, all recipes involve a two, three or even four steps process. Read more
Published 12 days ago by Andy72
Brilliant man, but
I admire Heston above all other chefs because he is a scientist, basing much of his work on my food guru Harold McGee. Read more
Published 14 days ago by Dr Garry
Yum
Easy to follow,delicious and eciting recipes. Great value for money book,with lots of cooking tips from an expert!Working our way through it now..
Published 19 days ago by Lisa Wild
Wonderful
Now possibly my favourite cookbook! Excellent recipes, clear, beautiful. If you love to cook and want to try some cool things that aren't as impossible as his fat duck book, this... Read more
Published 20 days ago by Liam Cahill
H Blumenthal
I love this book - it's a beautiful hardback book worthy of any library but the recipes and ideas are inspiring. Read more
Published 1 month ago by Jenny E
Another winner
More recipes with twists and deep explanations of why things work.
There are some simplified recipes of items from the "Perfection" series, eg chilli con carne, which... Read more
There are some simplified recipes of items from the "Perfection" series, eg chilli con carne, which... Read more
Published 1 month ago by PJ Online
Absolutely excellent cookbook. One of the best ones I've got on my...
Don't be fooled by this cookbook. While Heston makes the most elaborate and theatrically amazing dishes on TV, this book is purely targeted for the home-user. I. Read more
Published 1 month ago by Mr. D. Leonard
Disappointing..
Upon receiving this book as a gift and reading through it, I was very impressed with the photography and presentation of the book in general. Read more
Published 2 months ago by DerbyshireMilena
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