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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 (178 customer reviews)
  • Amazon Bestsellers Rank: 11,690 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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29 of 33 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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1 of 1 people found the following review helpful By Robin L. Stacpoole on 13 Jan. 2013
Format: Hardcover
I like this book a lot and here is why. It is solid (no cover for immediate kitchen use) well laid out, with a simple font and lots of white space, simply explained by clear writing, precise instructions and wonderful photos. But it is the details of the explanations where this book really flies. The differentiator is that not only does Heston tell you what to do, he tells you the science behind these instructions so that you can understand why you should do it.

Chapters start with a general introduction followed by a discussion of cooking principles that apply to all recipes and containing occasional -how to - sections clearly differentiated in blue. Recipes then follow with a brief contextual introduction, ingredients and instructions. The odd thing is that given Heston's reputation for complexity, instructions are wonderfully clearly laid out and very easy to follow. And because Heston has taken the time to explain why it is important to do this and that, I find myself following his instructions precisely.

I am sure that I will try many of his recipes, but it is when you look at other cooking books that you really see this book's value. I read how Heston would do something before following another's recipes. This book is that good at teaching you.

Finally, there is a level of humility that runs throughout the book that is very pleasing. On the one hand, this makes the context easy to follow - you do not have to fight through someone's ego to get to the heart of the message. On the other, it has resulted in precious few pictures of Heston within the book. Not a bad thing, as however great a cook Heston is, he has some way to go before earning the title 'pretty boy' :)
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