9 of 11 people found the following review helpful
Brilliant man, but,
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This review is from: Heston Blumenthal at Home (Hardcover)
I admire Heston above all other chefs because he is a scientist, basing much of his work on my food guru Harold McGee. When Heston says do X, you know there is a bucket of research behind his statement, as opposed to someone saying "Stir clockwise for 20 minutes" for no discernable reason.
This is not a quick-meals book. Many of his recipes, such as his thrice-cooked chips, require many steps and much time. He also requires you to have quite an armoury of equipment, including several types of thermometer. I have no problem with that: most items are not expensive. I'll also ignore the times you are meant to procure dry ice.
I do take issue with two requirements. First, many of the recipes in this book are for sous vide cooking, which means you have to go out and buy a rather expensive piece of kit; which will make your space-hogging microwave oven look minuscule by comparison. Second, many other recipes require oven cooking at very low temperatures, ones that no ordinary oven can maintain. The lowest temp my oven gets to is 120 C (somewhat above boiling point). Heston often requires you to cook at 80 C or so-- can't be done.
So hat's off to Heston for his dedication to food science, and for his many insights into food chemistry; but don't expect to actually be making many of the recipes in this book until low-temp ovens and cheap sous vide machines are available
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Initial post: 6 Jun 2012 12:28:55 BDT
So that's why some people said they weren't able to achieve correctly some of his recipes. As a student, I think I'd rather postpone this purchase and stick to his channel4 recipes for the moment.
Thanks for your review pal.
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