Is This A Cookbook?: Adventures in the Kitchen

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Is This A Cookbook?: Adventures in the Kitchen

Is This A Cookbook?: Adventures in the Kitchen

RRP: £27.00
Price: £13.5
£13.5 FREE Shipping

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Recipes from his famed restaurants, Dinner by Heston Blumenthal, located at Mandarin Oriental Hyde Park, London and The Fat Duck in Berkshire, England are both featured. As these alternate pictorial pages are subtly decorated, many with a soft colour background, it is a refreshing change from the glossy brightness of many recipe books, as it feels homely. I assume Heston explains that the Mexican origins of chilli con carne fit well with the Aztec use of chocolate (chocolate was invented / discovered / pioneered in Central America before Europeans arrived) as a savoury / bitter flavour. Notoriously progressive chef Heston Blumenthal turns each into a creative cooking journey colorfully guided by illustrator Dave McKean.

Within the food industry, Blumenthal has won multiple chef and restaurant awards, and is considered one of the founders of multi-sensory cooking. F. Said (winner of the Smarties Gold award in 2004), Mirrormask, The Tragical Comedy or Comical Tragedy of Mr Punch , Signal to Noise and Crazy Hair . For the review of the book, I decided to make a fusion recipe (Kimcheese toastie), a summer recipe (Smoothie), and a revamped traditional recipe (Mac ‘n’ cheese). The somewhat whimsical energy of Blumenthal’s approach is reinforced by illustrations by Dave McKean, who also illustrated the original The Fat Duck Cookbook with similarly madcap work. The recipes are easy-to-follow and whether the cook is beginning or advanced, the dishes will turn out picture-perfect.But perhaps the biggest surprise is that every musing leads to a simple recipe well within the reach of any curious home cook. Zijn restaurant ‘The Fat Duck’ heeft drie sterren en is in het verleden uitgeroepen geweest tot het beste restaurant ter wereld. Te bald-headed, bespectacled wonder has created recipes that are awe inspiring and equally delicious. Er is ook een korter hoofdstuk waarin hij gebruikt maakt van nieuwe ecologische ingrediënten zoals inuline en insecten. It is amazing gorgeous illustrations and an explanation of both the unusual techniques and why they have been chosen.

The thing I love most about this book is the tips about food preparation, such as eggs and the way in which the yolk cooks at a different rate to the white and how to balance this depending on what you’re doing with your eggs. Although sometimes personal (like blogs), the information provided is often about the underpinning sensory approach to the recipe. For those who are a bit more adventurous, there is an entire chapter on foods made with powdered crickets, as well as hemp.

I enjoyed your post though – and the discussion with John Gough as Ailes some great Tex-Mex cuisine. But don’t be fooled by this simplicity: the outcome of the recipes and methods will knock you off your feed anyway, as might be expected with anything Heston comes up with.

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.Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach. A culinary adventure from three-time James Beard Award-winning, Michelin-starred chef Heston Blumenthal―but is it a cookbook?

To be honest it's a bit disappointing - yes, it's a cookbook in that there are recipes but each recipe is accompanied by thoughts, musings and a few tips with quirky drawings and a font which I really don't like. For myself, like many other readers not within the food industry, it is possible that your only knowledge of his work is as a well-known celebrity chef, as Blumenthal has starred in multiple television shows such as Heston’s Fantastical Food. Dishes are distinctly UK-inspired and can be whimsical and comforting to the right reader, such as ham and pea soup in a sandwich. It’s certainly refreshing to find a chef without an enormous ego that has to be on display at all times. He let go of that urge and instead chose to use all his knowledge and creativity to shape easier dishes.His sorta-cookbook stirs up inspiration and helps us think about flavor-and the experience of eating-differently. BREAKING Two Barossa winemakers have hit a near perfect score for their drops on the world`s most downloaded wine review app. Here, this self-indulgence has led to a cookbook with about a third of the number of recipes you’d expect as everything is padded out with blather. there’s a Popcorn Popcorn (sic) chicken, which is unfortunately made with popcorn, the stink of which in cinemas, I loathe. I love tonka beans for their almost rubbery flavour, which reminds me of beach shoes I wore as a kid when on holiday.



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