Produktdetaljer
Biographical note
Internationally famous for his award-winning, 3-Michelin-starred restaurant, The Fat Duck, Heston Blumenthal is considered to be one of the best chefs of his generation. Although self-taught, he has pushed the boundaries of the traditional kitchen and completely changed the way people approach cooking, introducing a new spirit of creativity, playfulness and experimentation, coupled with a deep sense of nostalgia and abiding interest in the history of British gastronomy. His food can be explored not just at The Fat Duck but also at the 2-star Dinner by Heston Blumenthal, the 1-star Hind’s Head, the Perfectionist’s Café at Heathrow, and the Resonance bar in Dubai and Dinner by Heston Blumenthal Dubai. He is the author of seven cookbooks, including Heston at Home, The Big Fat Duck Cookbook and Historical Heston. Heston is an Honorary Fellow of The Royal Society of Chemistry and a Fellow of the Royal Academy of Culinary Arts. He has been awarded an honorary MSc by Bristol University, and honorary doctorates by Reading University and the University of London. In 2006 he was awarded an O.B.E. by Her Majesty the Queen for his services to British Gastronomy. @thehestonblumenthalteam‘A beautiful thing to behold, full of varied recipes which seem easy to manage, gorgeous illustrations and sumptuous photography’
Louise Carpenter, The Times
‘Heston’s done it again. With the original molecular gastronomist, nothing is ever straightforward, and his latest cookbook is no exception. Why is banana and parsley such a winning combination? What is it about a cheese sandwich that causes such a nostalgic rush? But perhaps the biggest surprise is that every musing leads to a simple recipe well within the reach of any curious home cook’
Tony Turnbull, The TImes
‘This is a glorious sprawl of a book, beautifully illustrated by Dave McKean, that looks at the practical and emotional components of food… Is this a cookbook? For me this is a picture book, a collection of questions that hit you like little darts, and uncomplicated recipes you’ll approach in a different, more thoughtful way’
Diana Henry, The Telegraph
‘Both practical and thought provoking’
The Mail on Sunday