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Produktbeschreibungen
Pressestimmen
Praise for 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.' Paul Levy, OBSERVER Food Books for Christmas '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 'While science is Blumenthal's forte, it is a background theme to his preoccupation with flavour 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.' Tom Jaine, GUARDIAN Books of the Year
Kurzbeschreibung
Heston Blumenthal's TV series In Search of Perfection, shown on BBC2 in autumn 2006, was so popular and successful that he has been commissioned for a second series this autumn. This book will accompany the series in the same way that Heston's first book, In Search of Perfection, complemented the original programme. It will examine a further eight classic dishes to find out how to cook them to perfection, as well as exploring the culture and history behind the food we eat. The list of dishes to be featured is: Trifle, Baked Alaska, Fish Pie, Hamburger, Peking Duck, Chicken Tikka Masala, Risotto and Chilli Con Carne This will be another fascinating, original and inspiring look at kitchen classics.
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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6 Rezensionen
12 von 12 Kunden fanden die folgende Rezension hilfreich
A book for foodies and chefs, but NOT a cookbook
31. Dezember 2008
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
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.
3 von 3 Kunden fanden die folgende Rezension hilfreich
Very Interesting Cookbook
2. September 2009
Format:Gebundene Ausgabe
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.
5 von 8 Kunden fanden die folgende Rezension hilfreich
Gotta love this sort of passion
13. September 2008
Format:Gebundene Ausgabe
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!
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!
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