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The Fat Duck Cookbook Hardcover – 5 Oct 2009


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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 3.7 x 27.7 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (54 customer reviews)
  • Amazon Bestsellers Rank: 5,456 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.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

13 of 13 people found the following review helpful By T. Young on 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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15 of 15 people found the following review helpful By Orla on 24 Nov 2009
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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12 of 13 people found the following review helpful By John Lilburne on 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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77 of 86 people found the following review helpful By A. K. Pitts on 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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2 of 2 people found the following review helpful By Mrs. Mary Fisher on 30 Dec 2009
Format: Hardcover
Our designer son is passionate about Heston Blumenthal so we bought The Fat Duck Cookbook for him for Christmas. He came yesterday with his family and after opening his parcel he was dead to everything else going on.
It's easy to be distracted by the delightful art work but the ideas and reasoning (and honesty) behind the food creations are very worth reading. It's not just entertaining, it's sound.
And there are recipes! That was a surprise for son, he immediately pondered how he could make specialist equipment but most recipes are straightforward and could be created in a well equipped experienced cook's kitchen. I'm looking forward to being invited for dinner.
The trouble is that I hardly got a look at the heavy tome, it was securely held to son's heart as he left ... I'll have to buy another for myself.
The Fat Duck Cookbook is very good value and excellent quality, it will outlive any reader but there are two caveats: it's not for the faint-hearted and won't fit on most kitchen bookshelves.
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