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Heston Blumenthal at Home Hardcover – 3 Oct 2011

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Product details

  • Hardcover: 408 pages
  • Publisher: Bloomsbury Publishing (3 Oct 2011)
  • Language: English
  • ISBN-10: 1408804409
  • ISBN-13: 978-1408804407
  • Product Dimensions: 22 x 3.3 x 27.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (172 customer reviews)
  • Amazon Bestsellers Rank: 1,189 in Books (See Top 100 in Books)

More About the Author

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.

Product Description


'What fun it is to follow in this gastro-wizard's footsteps' (Observer Food Monthly)

Book Description

The book that redefines home cookery for the twenty-first century

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars

Most Helpful Customer Reviews

119 of 125 people found the following review helpful By Marine Blue on 19 Oct 2011
Format: Hardcover Verified Purchase
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.
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103 of 112 people found the following review helpful By Mr. W. P. Burgess on 5 Oct 2011
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
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28 of 31 people found the following review helpful By A Customer of AMAZON-UK! on 21 Mar 2012
Format: Hardcover
As Heston does tend to put a more complex spin on the art of cooking, I was worried that this would be a book deigned to adorn the coffee table but have to admit to being pleasantly surprised, and...find that we share a 'secret vice' or two!

* From 'Prawn Cocktail' on page 125: 'Confession time: prawn cocktail is my secret vice.'
Given Heston's reputation for 'tweaking' in the technical sense, I was relieved to read further on in the same paragraph:
'...Being such a prawn cocktail addict, I'm deeply resistant to attempts to muck around with the ingredients...'

Measuring in around 27.5 cm x 22 cm x 3 cm, it is far from lightweight with Heston and a heap of ingredients on the front cover! The back cover carries only one sentence: 'Classic home cooking, by Britain's most creative chef.'
Quality hardboard covers open to 408 glossy quality pages, split over main chapters:

1. Stocks
2. Soups
3. Starters
4. Salads
5. Meat
6. Fish
7. Sous-vide:7 recipes after a detailed introduction to the 'revolutionary cooking method that is set to transform the domestic kitchen'
8. Pasta & grains
9. Cheese
10. Sides & condiments
11. Ices
12. Desserts & Sweets
13. Biscuits, snacks & drinks

The introduction, entitled 'The Essence of Flavour' runs to page 27 and includes informative sections on:

♦ Tastes and aromas
♦ Saltiness
♦ Sweetness
♦ Sourness
♦ Bitterness
♦ Umami
♦ Enhancing flavour
♦ Infusing for flavour
♦ Flavour, sight, sound and touch
♦ Food and the brain

Written to encourage rather than daunt, the Heston narrative makes interesting reading throughout, e.g.
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46 of 53 people found the following review helpful By Amazon Customer on 28 Sep 2011
Format: Hardcover
Perhaps Heston's best yet. It combines the why of the method with clear easy
to follow recipes. Most of the recipes are accessible to anyone with a
pan and a knife, though there is plenty for us fanatics who do have a
thermometer probe in our kitchen.

From explaining a simple and effective way of removing fat from stock
to make a consommé by freezing, to poaching salmon in oil to retain its
flavour this is still more of traditional cook book compared to his other books, in that it is full of recipes.

So far I've tried the mashed potatoes (72 degrees); sous vide haddock and the consommé all with great success.
The instructions made all this surprisingly easy. In short, Heston fans will not be disappointed, and people wanting a recipe book of food to enjoy with their friends will not be disappointed.
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