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Awards
OverviewFish and chips; roast chicken; spaghetti bolognese; steak and salad; pizza; sausages and mashed potatoes; black forest cake; and treacle tart and ice cream: all as good as they can possibly be. With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, and, of course, how to cook them to perfection. Along the way, readers are treated to priceless culinary lessons: everything from how to cut potatoes for flawless frying to where to find the choicest beef to the two secret ingredients in spaghetti Bolognese (nutmeg and cream!). Lavishly illustrated with gorgeous photos, and including perfect recipes for each dish, this unrivaled book deserves a place as a staple in every cook's home. Full Product DetailsAuthor: Heston BlumenthalPublisher: Bloomsbury Publishing Plc Imprint: Bloomsbury Publishing Plc Dimensions: Width: 18.70cm , Height: 2.60cm , Length: 24.10cm Weight: 1.116kg ISBN: 9781596912502ISBN 10: 1596912502 Pages: 304 Publication Date: 31 October 2006 Audience: General/trade , General Format: Hardback Publisher's Status: Out of Print Availability: Awaiting stock Table of ContentsReviewsAuthor InformationChef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavor. His restaurant The Fat Duck, in Bray, Berkshire, was awarded three Michelin stars in 2004, and voted the Best Restaurant in the World by an international panel of 500 culinary experts in Restaurant Magazine's list of the World's Best Restaurants 2005. Heston Blumenthal lives in Berkshire with his wife and three children. Tab Content 6Author Website:Countries AvailableAll regions |