67 of 77 people found the following review helpful
Willy Wonka's own cookbook,
This review is from: Heston Blumenthal at Home (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
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Showing 1-2 of 2 posts in this discussion
Initial post: 2 Jan 2012 16:08:54 GMT
jo kilner says:
Would Paolo be so kind as to tell us which edition of this book he has. I've searched my copy and have been unable to find the recipe for Whiskey Ice Cream.
P278 - All sorbet bases in this book are 26 degrees Brix, so if you invest in what the author calls a refractrometer (sic) - refer to 'Stephen Fry's 100 Greatest Gadgets': More4 TV, 31 Dec 2011 - you will be able to adapt the recipes ...
P290 - Place 400g cold tap water and 400g fructose in a saucepan etc. This produces a base of 50 degrees Brix; and is often referred to as a 28 degree Baume syrup.
P292 - Place 450g cold tap water and 180g fructose in a saucepan etc. This produces a base of 28 degrees Brix.
I find it a little confusing.
In his previous books, HB has frequently commented upon the excessive amount of fat found in ice creams, and the ruinous effect it has on flavour release and appreciation. Why, then, does the ice cream on P286 contain approx 30% fat?
Has anyone found a source for semi-skimmed milk powder?
The Good-Humour Man
In reply to an earlier post on 22 Jan 2012 16:23:07 GMT
Paolo Sammut says:
Whisky Ice Cream is on page 290 of the only edition of the book that I know of. Its on the same page as Strawberry sorbet and opposite Rhubarb Sorbet. If you knew how to use an index you would have had no problem in finding this. Unless you are being unnecessarily pedantic about the spelling of whiskey or whisky I really dont see what problem there is here.
I am not going to answer your other points. Clearly you are just trying to cause trouble here.
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