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Further Adventures in Search of Perfection: Reinventing Kitchen Classics
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| List Price: | $35.00 |
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Product Description
Heston Blumenthal has quickly made a name for himself as one of the world’s most innovative and revolutionary chefs and is best known for remaking even the most basic meals into truly delectable entrees. In this intriguing volume, Heston investigates every aspect of eight classic dishes: Trifle, Baked Alaska, Fish Pie, Hamburgers, Peking Duck, Chicken Tikka Masala, Risotto, and Chilli Con Carne. Along with helpful tips on how to select ingredients and cook each meal to perfection, information on the cultural traditions and history surrounding them is also provided. Lavishly illustrated and filled with insightful information from both in and out of the kitchen, this is a unique and tasty treat for aspiring culinary perfectionists.
Product Details
- Amazon Sales Rank: #37487 in Books
- Published on: 2009-04-01
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 320 pages
Features
- ISBN13: 9780747594055
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
Editorial Reviews
From Publishers Weekly
As one of LondonÖs most celebrated chefs, Blumenthal delights in confounding dinersÖ expectations with unusual dishes like crab ice cream, but there is a scientific method to his madness. This book, like his last, accompanies his BBC TV series, in which he travels around the world to immerse himself in the history and popular ways of making eight well-known menu items (including hamburger and risotto), then breaks them down in his lab kitchen to understand their parts, and finally reinvents them from the bottom up based on his new knowledge. Blumenthal not only uses scientific technology like MRI machines and gas chromatographs, he also draws on cognitive neuroscience theories to investigate, for example, how a dishÖs name influences the way people taste it, and he is as comfortable discussing technical details as he is rhapsodizing about a good baked Alaska. The recipes provided are clearly written, but the equipment, ingredients and time involved will dissuade many home cooks, and the book is really more about discoveries along the way than the end result. BlumenthalÖs lively intellect and dryly humorous, evocative writing will appeal to anyone interested in the process behind molecular gastronomy or who has ever wondered why certain recipes are constructed as they are. (July)
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Review
"The approach is always fascinating with interesting info and idiosyncratic twists abounding. At heart Blumenthal simply believes in good food, and the bonus is that he can write very well—in places almost poetically—about it." —What’s On in London on In Search of Perfection
“What fun it is to follow in this gastro-wizard’s footsteps as he fastidiously traces the cultural history of the ingredients . . . [this] doesn’t detract from the reader’s pleasure in exploring the byways of Blumenthal’s capacious brain.” —The Observer on In Search of Perfection
"While science is Blumenthal’s forte, it is a background theme to his preoccupation with flavor and texture and the best means to capture these. The style is matter of fact, the narrative dynamic . . . Along the way he gives so many facts that a reading can’t fail to improve the quality of life." —Guardian on In Search of Perfection
About the Author
Heston Blumenthal won the coveted three Michelin stars in 2004 for his restaurant, The Fat Duck, which was voted the Best Restaurant in the World in 2005 by an international panel of 500 experts. He is the author of In Search of Perfection.
Customer Reviews
A book for foodies and chefs, but NOT a cookbook
Sure, this book has recipes. They're the whole point of the book. But for the most part, they're not recipes you're ever going to make. They're "perfect" recipes, so they take a ton of time and effort, require obscure ingredients or equipment. But for the reader, the real point of this book, just like the other Perfection book, is the fascinating tale of how Heston worked out the perfect recipe: where he sourced his ingredients, where his inspiration came from, the science he applied to various senses and palates, and the final technique he used to create the dish. It's a must-read for foodies and chefs.
Very Interesting Cookbook
This is not a normal cookbook. I bought this for my husband after he watched the DVD series of the same name. I would highly recommend watching the DVD before purchasing the book, as otherwise you maybe a little lost. The book itself contains lots of chemical data, etc associated with the creating "perfect dishes". This makes a great present for anybody interested in the "science" behind creating food. My husband loved it as he enjoyed the DVD series and now has a reference point for the recipes and ideas featured in the DVDs.
Gotta love this sort of passion
Further Adventures in Search of PerfectionIn Search of Perfection
I just love the passion and commitment that Heston has for his work. Everytime I read or see the things he tries, I just want to go and buy the equipment or search for the products so I can give this stuff a go myself. And the worst thing is trying to source stuff in Australia from a UK book! (Guess we just don't have the population to create the demand.) When you think about how much the regular food market available pricewise to the average consumer is regulated by food cost and the demands for cheaper food faster, it's fabulous to see someone willing to say I daon't care about that - I just want the best thing I can get that tastes the best and presents the most evocative experience for me. Sure it's not going to be perfect for eveyone's experience/food memory, but at least it provides you with opportunity to give something a go. I admit, that as a chef, it's possible to be jaded by constantly being driven by food cost and demands for cheap food. Or the the other end of working a million (!!) hours for a tiny salary to "further your career" but possibly work woth great food. I really enjoy the passion Heston brings to his work, and just wish I could take an opportunity to work in one of his kitchens and then bring that passion back to the culinary teaching environment I'm currently in. Bravo!
