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Heston Blumenthal at Home

by Heston Blumenthal

Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work.

The first part of the book maps out the new techniques in 15 sections: 1) Taste and flavour 2) Seasoning and the five tastes 3) Stocks and infusing 4) Soups and purees 5) Brining, curing, marinating, macerating 6) Meat 7) Fish 8) Vegetables 9) Pasta, grains, pulses 10) Sauces,emulsions, thickening 11) Tarts and other doughs and pastries 12) Chocolate 13) Ice cream, sorbets, custards 14) Sous-vide cookery 15) Taking control of the kitchen.

In the second part, there are 150 specially created recipes. Here at last is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes like salmon with liquorice, or lardy cake with whisky ice cream.

Heston at Home will change the way you think about cooking forever – prepare for a culinary revolution!


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Overview

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Released
01 November, 2011

About Heston Blumenthal

Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. In 2004 he won the coveted three Michelin stars in near-record time for his restaurant The Fat Duck, which has twice been voted the Best Restaurant in the World by an international panel of 500 experts. In 2006 he was awarded an OBE.

Other books by Heston Blumenthal



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