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Customer Discussions > The Big Fat Duck Cookbook forum

Anyone found any suppliers?

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Showing 1-6 of 6 posts in this discussion
Initial post: 24 Nov 2008 17:36:20 GMT
Tony says:
Just got this book, and I was wondering if anyone had any tips for suppliers of ingredients or equipment that would be suitable for the home?

In reply to an earlier post on 25 Nov 2008 22:33:26 GMT
Sam P says:
Hello Tony, Buying the book I myself thought I would have a go at recreating hestons masterpieces, After scanning through a few of the recipes I realised that popping down the local tescos for ingredents would not help me accomplish my goal. So I spent about a week on google and finaily I found what I as looking for There based in san francisco and it appears there the only suppliers of these very specialist ingredients. If you want to order anything from the UK you have to phone them. I tryed phoning them but keeped getting a wrong number, I later found out the reason for this was because the number on there website does not include the district number for san francisco. So I googled and found the full number on this website Anyway I now have my chemicals and look foward to making Hestons hot and cold tea *crosses fingers*. Reply if you got any problems and Good luck! P.S you will need a laboratory scale, I found a nice 1 called "fuzion nitro mini card" on ebay for £18.

In reply to an earlier post on 28 Nov 2008 10:32:13 GMT
Tony says:
Hi Sam,

Good work! Here's what I've been able to find so far:

Flash frozen Foie Gras:

Some good general websites: and

What really interested me was the whole freeze drying thing. I don't think there's such a thing as a 'home freeze drier', but I read somewhere that ice will sublime, albeit slowly, in a normal freezer if you leave it for long enough. I was wondering if you could speed it up by putting whatever in a box, then vacuum pumping the air out, and putting the lot in a freezer.

In reply to an earlier post on 29 Nov 2008 20:23:38 GMT
Sam P says:
I tryed the creamsupplies website before, but the problem with them is there not the chemicals in there pure form i.e They have other chemicals mixed in them. As for the flash frozen foie gras , my sous chef has been buying them for the last year, Its really good for pan frying because the the foie gras wont melt before it's cooked. And as for freeze drying, you will have to drop the pressure to 0.06 of normal pressure you will need more then a simple dyson, to put it bluntly it cant be done without a frezze dryer. If you really wont a dryer your best bet is to keep on checking ebay for a second hand one, I have seen some sell for only £200. Good luck

Posted on 18 Mar 2011 20:27:53 GMT
Last edited by the author on 18 Mar 2011 20:30:18 GMT
CMCoot says:
Avoid efoodies like the plague unless you fancy being served up very poor quality product then being patronised when you complain.

Posted on 31 Dec 2012 17:00:58 GMT
Can anyone recommend a book for our new cook club??
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Participants:  4
Total posts:  6
Initial post:  24 Nov 2008
Latest post:  31 Dec 2012

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The Big Fat Duck Cookbook
The Big Fat Duck Cookbook by Heston Blumenthal (Hardcover - 20 Oct. 2008)
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