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The Fat Duck Cookbook [Hardcover]

Heston Blumenthal
4.6 out of 5 stars  See all reviews (54 customer reviews)
RRP: 40.00
Price: 26.00 & FREE Delivery in the UK. Details
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Book Description

5 Oct 2009
In this beautiful, smaller format edition of the award-winning 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. With an introduction by Harold McGee, incredible colour photographs throughout and 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.

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Product details

  • Hardcover: 532 pages
  • Publisher: Bloomsbury Publishing PLC (5 Oct 2009)
  • Language: English
  • ISBN-10: 0747597375
  • ISBN-13: 978-0747597377
  • Product Dimensions: 24.1 x 28 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (54 customer reviews)
  • Amazon Bestsellers Rank: 20,948 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

Review

`A thing of beauty ... for anyone fascinated by the provenance, chemistry and appearance of food, it's a virtual feast' -- Independent

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.

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

Most Helpful Customer Reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars This is How Heston Cooks! Not For Mortals! 21 April 2012
Format:Hardcover
I wish people would stop complaining that they can't make these recipes at home. This is not a cookbook, it is compilation of everything that makes The Fat Duck amazing. But you aren't actually supposed to make the recipes. You can, and I have made one, tasted very similar to the dish I had at the restaurant, but I am not good enough to make it taste exactly the same. Nor do I have the right equipment or ingredients. Very few people are and have. On a whole, this is just to show what The Fat Duck is all about.

This is "The Fat Duck Cookbook" meaning, it's what Heston and his chefs use.

I have eaten at The Fat Duck twice and this amazing book just makes me appreciate my meals more and makes me realize that there are some recipes that simply can't be recreated by just anyone who loves to cook in their home,

After all, The Fat Duck is a 3 Michelin Star restaurant owned by one of the best chefs in history. I think it's very arrogant to assume we should all be able to make these recipes.

Go buy Heston at Home if you want to be able to actually make the recipes.

But if you want to know what goes into making food at one of the best restaurants in the history of the world, buy this book. It's absolutely stunning and informative!
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14 of 14 people found the following review helpful
5.0 out of 5 stars Phat Book 24 Nov 2009
By Orla
Format:Hardcover
I bought this book for two reasons:

(a) I ate at the Fat Duck recently and I really wanted to learn a bit more about Heston Blumentahal's methods and madness.
(b) I'm a fan of Dave McKean.

It's a great book one of my favourites, most of the recipes you'd need a team of scientists to complete but that's not the point really. You come away with a better understanding of food, appreciate what's going on in your own humble kitchen and how amazing your sense of taste is. Plus it reads and looks like a graphic novel in some parts with Heston as the superhero.
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76 of 85 people found the following review helpful
5.0 out of 5 stars Sublime 30 Sep 2009
Format:Hardcover
Having hesitated with the first deluxe edition (The Big Fat Duck Cookbook) due to the heavy pricetag, I was all too eager to buy this copy at a lower price. To be honest, it feels like I've stolen it when you compare the quality and price to other 'normal' cookbooks on the market. The book is divided into three parts; History, Recipes and Science.

It is this thoroughness and attention to detail which I think is often overlooked in the reviews of the other edition which proclaim it as a 'coffee table' book, which at least appreciates the artistry! Sure enough, it would be very eye catching and enjoyable as a read for guests and at this price I suppose this could be enough, but for those interested in more, it certainly has it.

The history section is an autobiography by Heston on his career with contributions such as the Foreword. It is littered throughout with custom illustrations which I personally find well contrasted and unlike some other books you do not feel like the pages are wasted when there is no text.

The largest section is the recipes which are mostly illustrated with a photo, further intensely colourful illustrations and a full commentary on any details not in the recipe such as its origin, technical intricacies and further anecdotal spiel, all of which I personally find complimentary to the whole book. Many have complained that the dishes require a team of people and extravagant equipment to cook, which is true for all of them if you wish to do it in a day. However, I think a small number of the recipes would be possible in the home as in some cases components can be set aside for considerable time leaving the core until just before serving.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Rivetting 4 Feb 2010
Format:Hardcover
I agree completely with all the rave reviews. While I may never cook any of these recipes completely I've learn't more about cooking from this book than from any of the dozens of other cookbooks I own.
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11 of 12 people found the following review helpful
5.0 out of 5 stars Magnificent! 11 Feb 2010
Format:Hardcover
Is this a practical cookbook for the aspiring home chef? Not even slightly, but there's plenty of those on the market. Is it a glorious celebration of one man's all-absorbing enthusiasm for food, yes, yes, yes. The autobiography that forms the first section of the book shows how, although self-taught, Heston's techniques are firmly rooted in the classics. He sees his ideas, not as cullinary iconoclasm, but taking the art a step forward, like all great cooks. The recipe section is not a practical set of cooking instructions, but a deep insight into what it takes to get 3 Michelin stars, and get voted the world's greatest restaraunt. The last section, cooking techniques and equipment, does provide some practical knowledge, especially on cooking meat. However, it's the insights, more than practicality that comes across. I cannot recommend this book too highly. You may not use anything in it directly, but I bet that if you want it to, it will make you a better cook. Apart from that, it is a cracking good read for anyone who eats food. Now, let's drop hints that a really cool Valentine's Day present would be a sous-vide machine and a precision waterbath...
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3 of 3 people found the following review helpful
5.0 out of 5 stars Not just a cook book...... 21 Jan 2010
Format:Hardcover
A really interesting book. May be not possible to use all the recipes but a wonderful insight about the science of cooking. Such a lovely read and very cleverly done. I will cherish this book and remember my Christmas present to myself for many years to come.
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Most Recent Customer Reviews
5.0 out of 5 stars Should be Titled "The Fat Duck Experience" - It's No Simple Cook Book
This was received as a present in advance of an amazing visit to said restaurant in Bray, and gives a "flavour" of the concepts, techniques and presentational flourishes... Read more
Published 4 months ago by R. Newbold
5.0 out of 5 stars Amazing and beautiful book full of recipes you never make.
Amazing and beautiful book full of recipes you never make. But who cares when you try some of the elements of the dishes, and they are shown great in this book. Read more
Published 6 months ago by Marc Ingvorsen
5.0 out of 5 stars What can you say???
Well written book by a chef... I am a chef and I find it an amazing insight into he's tons food and I've learnt a lot.. Read more
Published 6 months ago by Oliver J. Stewart
5.0 out of 5 stars Heston is the man
This is an amazing cookbook that I bought as a present for a friend who loves to cook. She is blown away with it.
Published 10 months ago by Diane
5.0 out of 5 stars Good book
A very nice product,.prompt delivery,..well written quality article..I would recommend this lovely article to family and friends..Thank you very much!
Published 15 months ago by Anna Garbat
4.0 out of 5 stars Another magnificent cookbook by Heston!
The title tells the whole story.
If you are very much into Heston's theory of cooking you will enjoy this cookbook.
Published 15 months ago by curious0ne
5.0 out of 5 stars the fat duck
HESTON HAS WRITT3EN ANEXCELLENT BOOK EASY RECUIPES TO FOLLOW GOOD TIPS AND HELPFUL ADVICE FOR YOU TO ACCESS I WOULD RECOMMEND THIS BOOK
Published 17 months ago by Wendy Barrett
5.0 out of 5 stars Wonderful buy
The book arrived in perfect conditions and on time.It was very cheap compared to other retailers and its original cover price.
Published 18 months ago by Anna
5.0 out of 5 stars One of the best restaurants in the world!
This is an excellent book with recipes and pictures from one of the best restaurants in the world! I highly recommend it!
Published 18 months ago by Alan Jones
5.0 out of 5 stars Fascinating insight into culinary perfection
I knew when I bought this book that I would not be using it as a source of recipes, and any prospective purchasers should be aware of that at the outset. Read more
Published 18 months ago by P. A. Cox
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