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Pressestimmen
'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly
Kurzbeschreibung
In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle. In the first section of The Big Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation. With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, The Big Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art.
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8 von 8 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
Als erstes möchte ich die Gliederung des Buches beschreiben:
1. Die Geschichte
2. Rezepte
3. Wissenschaft
Das gesamte Kochbuch ist bezüglich der Materialien, der Grafiken und Fotos sehr hochwertig. Gerade die Grafiken sind genial, immer den Texten angepaßt und zeugen von einem herrlichen Humor, alleine die Grafiken würde ich mir einrahmen und aufhängen.
Der erste Teil befaßt sich mit der Biografie und der Geschichte des Fat Duck. Heston Blumenthal erzählt aus seiner Kindheit, Erinnerungen, wie er zum Kochen gekommen ist und welche Wege er gehen mußte, um dorthin zu kommen wo er heute steht. Dieses Kapitel umfaßt 127 Seiten mit einem Seitenformat von 30 cm x 40 cm.
Der zweite Teil beinhaltet zum einen 30 Rezepte aus Heston´s Tasting Menu und 15 Gerichte aus der normalen Speisenkarte. Bei dem Tasting Menu werden heston´s Signatur Gerichte, angefangen von dem Gruß aus der Küche bis zum Rezept für Pralinen aufgeführt.Bei den Rezepten aus der normalen Karte handelt es sich um die Gerichte die Heston in früheren jahren entwickelt hatte, klassische Gerichte, die er neu Interpretiert hat. Dieses Kapitelumfaßt 290 Seitem.
Der dritte Teil beinhaltet zum einen die wissenschaftlichen Ergebnisse Heston Blumenthal´s. Herstellung von Eis und Sorbets, garen von Fleisch oder Einführung neuer Küchengeräte. Im weiteren werden im dritten Teil 20 wissenschaftliche Texte bedeutender Molekularwissenschafftlern gezeigt, in denen es um Sensorik, Mouthfeeling, Texturen, etc geht.
Zum Schluss möchte ich nur sagen das dieses Kochbuch Genial ist. Hestons Konzept vom Fat Duck Kochbuch spiegelt sein Konzept vom Restaurant wieder, die Aufmachung, die Gliederung, die Detailversessenheit und Perfektion. Die Rezepte sind nichts für Anfänger sondern eher für Küchenprofis oder Menschen die eine Küche besitzen die vom feinsten ausgestattet ist. Heston Blumenthal gehört zwar ebenso wie Ferran Adria zur Avantgarde und ist ebenso mitverantwortlich für den Boom der Molekularküche, aber meiner Meinung nach sind seine Gerichten so ausbalanciert, das es nicht so extrem zu Kochen ist wie die Gerichte von Ferran Adria. Es gibt noch Fleisch und Fischgerichte die man auch klar als solche definieren kann.
1. Die Geschichte
2. Rezepte
3. Wissenschaft
Das gesamte Kochbuch ist bezüglich der Materialien, der Grafiken und Fotos sehr hochwertig. Gerade die Grafiken sind genial, immer den Texten angepaßt und zeugen von einem herrlichen Humor, alleine die Grafiken würde ich mir einrahmen und aufhängen.
Der erste Teil befaßt sich mit der Biografie und der Geschichte des Fat Duck. Heston Blumenthal erzählt aus seiner Kindheit, Erinnerungen, wie er zum Kochen gekommen ist und welche Wege er gehen mußte, um dorthin zu kommen wo er heute steht. Dieses Kapitel umfaßt 127 Seiten mit einem Seitenformat von 30 cm x 40 cm.
Der zweite Teil beinhaltet zum einen 30 Rezepte aus Heston´s Tasting Menu und 15 Gerichte aus der normalen Speisenkarte. Bei dem Tasting Menu werden heston´s Signatur Gerichte, angefangen von dem Gruß aus der Küche bis zum Rezept für Pralinen aufgeführt.Bei den Rezepten aus der normalen Karte handelt es sich um die Gerichte die Heston in früheren jahren entwickelt hatte, klassische Gerichte, die er neu Interpretiert hat. Dieses Kapitelumfaßt 290 Seitem.
Der dritte Teil beinhaltet zum einen die wissenschaftlichen Ergebnisse Heston Blumenthal´s. Herstellung von Eis und Sorbets, garen von Fleisch oder Einführung neuer Küchengeräte. Im weiteren werden im dritten Teil 20 wissenschaftliche Texte bedeutender Molekularwissenschafftlern gezeigt, in denen es um Sensorik, Mouthfeeling, Texturen, etc geht.
Zum Schluss möchte ich nur sagen das dieses Kochbuch Genial ist. Hestons Konzept vom Fat Duck Kochbuch spiegelt sein Konzept vom Restaurant wieder, die Aufmachung, die Gliederung, die Detailversessenheit und Perfektion. Die Rezepte sind nichts für Anfänger sondern eher für Küchenprofis oder Menschen die eine Küche besitzen die vom feinsten ausgestattet ist. Heston Blumenthal gehört zwar ebenso wie Ferran Adria zur Avantgarde und ist ebenso mitverantwortlich für den Boom der Molekularküche, aber meiner Meinung nach sind seine Gerichten so ausbalanciert, das es nicht so extrem zu Kochen ist wie die Gerichte von Ferran Adria. Es gibt noch Fleisch und Fischgerichte die man auch klar als solche definieren kann.
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53 von 56 Kunden fanden die folgende Rezension hilfreich
Fitting testament to a fascinating fellow...
16. November 2008
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
The Big Fat Duck Cookbook
This book is an accomplishment worthy of telling Blumenthal's tale of discovery and evolution. It is in fact exactly what I had been looking for every time I had previously purchased an overgrown coffe-table cook book... usually to be let down by the quality, format or content.
Those three aspects: quality, format and content drive the perfect rating I served up. The book is weighty, with high quality paper so thick you will swear that two pages are between your fingers, not one. I seemingly always have trouble with book bindings that fall apart... not this time: the Fat Duck is quite well bound with marker-ribbons for placekeeping.
The art inside is a blistering barrage of jazz-era, inked sketches of Blumenthal at various stages of discovery superimposed upon vividly colored, intriguingly compelling and sometimes darkly disturbing swaths of imagery. If asked prior to reading the Fat Duck, art in a cookbook would have been the component I consider least important to it's overall success. In contrast, here the art is an essential component, almost like theme music that drives audience emotional investment in a theater performance. The photographs are also of exquisite quality and sharpness, even when comprising the entire page.
The Fat Duck is formatted into three sections: History, Recipes and Science. The history section (~125 pages) is a autobiographical tale that really emphasizes how unique Blumenthal's journey has been. His amazing priority of food exploration and inquisitiveness come across clearly in this section. The conversational, fireside manner of the discussion makes it eminently readable.
The recipe section (~300 pages) has each item prefaced with a background tale of discovery and evolution. I found this to be fascinating snapshots of the creative process; they also provide some continuity if the reader elects to peruse the book from front to back instead of hopping from recipe to recipe. These prefaces were exactly what I had been hoping to find when I purchased the El Bulli cook book (latest one) some time back, only to be left lacking. Fortunately, the Fat Duck does give insight into the recipes, where El Bulli directs the reader to some incomprehensible series of images on a separate CD or to a complicated meal engineering schematic. Again, here Blumenthal's conversational prose and intuitive approach provide something that is lacking from many other cooking texts (I find Thomas Keller to also have a great writing style, if that helps you to gauge what I prefer). The recipes have lots and lots of information, and in this respect Blumenthal certainly lives up to his creed that a great recipe has all the pertinent info splayed out for the cook, so one doesn't have to imagine what takes place between the written steps.
The final section (Science; ~80 pages)is a series of chapters describing in fantastic, but readable, detail such topics as Meat Cookery, Ice Cream Science, Fat Duck Restaurant tools/instruments and ingredients. Next comes a series of vignettes from notables and hoary scientists from the field of food science. In full disclosure, I am a scientist so perhaps I am not the best judge of how approachable these sections are, but I feel its about on the level of "Scientific American" articles; i.e. a reasonably intelligent, but unfamiliar reader will have no trouble. I think it speaks volumes that Blumenthal decided to publish a family/child cookbook as his first attempt; that fundamental priority to educate drives this publication as well.
The table of contents is a fold out four-page peek into Blumenthal's brain (literally!). It isn't to be missed.
Finally, the content: As a fellow who worked in restaurants for >10 years before returning to school and eventually becoming a scientist, I am ecstatic to see my twin loves, food and chemistry, brought together in such an over-the-top book. This book continues a recent trend toward popularizing and demystifying Molecular Gastronomy that includes such works as Grant Achatz' Alinea and Keller's Under Pressure: Cooking Sous Vide.
In a nutshell, The Fat Duck is a grand attempt to capture a bold persona, a cooking revolution and a sensible approach to flavor design all in one book. In my opinion, it succeeds on every level.
This book is an accomplishment worthy of telling Blumenthal's tale of discovery and evolution. It is in fact exactly what I had been looking for every time I had previously purchased an overgrown coffe-table cook book... usually to be let down by the quality, format or content.
Those three aspects: quality, format and content drive the perfect rating I served up. The book is weighty, with high quality paper so thick you will swear that two pages are between your fingers, not one. I seemingly always have trouble with book bindings that fall apart... not this time: the Fat Duck is quite well bound with marker-ribbons for placekeeping.
The art inside is a blistering barrage of jazz-era, inked sketches of Blumenthal at various stages of discovery superimposed upon vividly colored, intriguingly compelling and sometimes darkly disturbing swaths of imagery. If asked prior to reading the Fat Duck, art in a cookbook would have been the component I consider least important to it's overall success. In contrast, here the art is an essential component, almost like theme music that drives audience emotional investment in a theater performance. The photographs are also of exquisite quality and sharpness, even when comprising the entire page.
The Fat Duck is formatted into three sections: History, Recipes and Science. The history section (~125 pages) is a autobiographical tale that really emphasizes how unique Blumenthal's journey has been. His amazing priority of food exploration and inquisitiveness come across clearly in this section. The conversational, fireside manner of the discussion makes it eminently readable.
The recipe section (~300 pages) has each item prefaced with a background tale of discovery and evolution. I found this to be fascinating snapshots of the creative process; they also provide some continuity if the reader elects to peruse the book from front to back instead of hopping from recipe to recipe. These prefaces were exactly what I had been hoping to find when I purchased the El Bulli cook book (latest one) some time back, only to be left lacking. Fortunately, the Fat Duck does give insight into the recipes, where El Bulli directs the reader to some incomprehensible series of images on a separate CD or to a complicated meal engineering schematic. Again, here Blumenthal's conversational prose and intuitive approach provide something that is lacking from many other cooking texts (I find Thomas Keller to also have a great writing style, if that helps you to gauge what I prefer). The recipes have lots and lots of information, and in this respect Blumenthal certainly lives up to his creed that a great recipe has all the pertinent info splayed out for the cook, so one doesn't have to imagine what takes place between the written steps.
The final section (Science; ~80 pages)is a series of chapters describing in fantastic, but readable, detail such topics as Meat Cookery, Ice Cream Science, Fat Duck Restaurant tools/instruments and ingredients. Next comes a series of vignettes from notables and hoary scientists from the field of food science. In full disclosure, I am a scientist so perhaps I am not the best judge of how approachable these sections are, but I feel its about on the level of "Scientific American" articles; i.e. a reasonably intelligent, but unfamiliar reader will have no trouble. I think it speaks volumes that Blumenthal decided to publish a family/child cookbook as his first attempt; that fundamental priority to educate drives this publication as well.
The table of contents is a fold out four-page peek into Blumenthal's brain (literally!). It isn't to be missed.
Finally, the content: As a fellow who worked in restaurants for >10 years before returning to school and eventually becoming a scientist, I am ecstatic to see my twin loves, food and chemistry, brought together in such an over-the-top book. This book continues a recent trend toward popularizing and demystifying Molecular Gastronomy that includes such works as Grant Achatz' Alinea and Keller's Under Pressure: Cooking Sous Vide.
In a nutshell, The Fat Duck is a grand attempt to capture a bold persona, a cooking revolution and a sensible approach to flavor design all in one book. In my opinion, it succeeds on every level.
20 von 20 Kunden fanden die folgende Rezension hilfreich
The most astounding cookbook!
26. November 2008
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
This book is pretty symbolic of how Heston Blumenthal cooks: it's done to perfection. The book is incredibly massive and filled with beautiful photography and brilliant artwork.
The first third of the book is the entire history of the Fat Duck, which includes a lot of Heston's philosophies about food and engaging the senses.
The middle of the book is packed with recipes, many are famous, some are not, and a couple never made it onto the menu. Each dish includes some background, and complete, exacting recipes for every component. These are not simplified for home cooks and call for many obscure ingredients and pieces of equipment. These are the exact recipes used in the restaurant.
The last third of the book is a veritable textbook of food chemistry, with articles by a handful of scientists who have worked with Heston over the years. For disciples of Heston's style of cooking, this will likely be the most useful part of the book.
The price tag may seem steep, but for any serious cook, it is an invaluable tome of information. While the Alinea cookbook was very sterile and straight-forward, the Fat Duck book is much more engaging and playful. And besides, it's pretty much the ultimate coffee table book for foodies.
The first third of the book is the entire history of the Fat Duck, which includes a lot of Heston's philosophies about food and engaging the senses.
The middle of the book is packed with recipes, many are famous, some are not, and a couple never made it onto the menu. Each dish includes some background, and complete, exacting recipes for every component. These are not simplified for home cooks and call for many obscure ingredients and pieces of equipment. These are the exact recipes used in the restaurant.
The last third of the book is a veritable textbook of food chemistry, with articles by a handful of scientists who have worked with Heston over the years. For disciples of Heston's style of cooking, this will likely be the most useful part of the book.
The price tag may seem steep, but for any serious cook, it is an invaluable tome of information. While the Alinea cookbook was very sterile and straight-forward, the Fat Duck book is much more engaging and playful. And besides, it's pretty much the ultimate coffee table book for foodies.
9 von 10 Kunden fanden die folgende Rezension hilfreich
A $35 version of book coming in the fall!
2. Juni 2009
Format:Gebundene Ausgabe
Heston has an (scientific) obsession for making the best tasting and best looking food possible. This obsession is likely to make him legendary.
This is a cookbook for a small minority of customers. You must have an interest in molecular gastronomy methods. You must have a budget that allows you to eat at expensive restaurants. You must like odd people that don't conform to all the norms of society.
As other reviewers have pointed out the recipes are extremely complicated. A lot of details are given, but you should be prepared to shell out a couple of thousands of dollars on (used) equipment before you can get started. The book has some pictures of the dishes, but could do with more descriptive pictures.
However, this is just not a glossy book to boost the ego of its author. I find the discussion around taste, chemistry and visuals relating to each recipe very interesting. You really get a look into Heston's thought process. I don't think Heston has used a ghost writer. I would imagine this can inspire both professional chefs as well as amateur cooks, if so inclined. One place to start experimenting might be with the whisky gums, which don't require any expensive equipment.
Heston's general approach is to perfect a dish. You can set out to do something similar given your budget constraint. If you don't have a professional vacuum sealer maybe try with cheap 100 dollar device, and see what happens. Or my might use a vacuum cleaner to suck out the air of the bag. The only thing you need is time!
There is one other audience for this book and that is people interested in the creative process in general. The long biographical essay describes an obsessive person setting out to do something creative. It is written in a fascinating manner, if and only if you are interested in the creative process. Actually this section could serve as ispiration for some young people to follow their intuition rather than go for a very safe career. For this type of reader, I can also recommend Adria's "A day at Elbulli".
This is a cookbook for a small minority of customers. You must have an interest in molecular gastronomy methods. You must have a budget that allows you to eat at expensive restaurants. You must like odd people that don't conform to all the norms of society.
As other reviewers have pointed out the recipes are extremely complicated. A lot of details are given, but you should be prepared to shell out a couple of thousands of dollars on (used) equipment before you can get started. The book has some pictures of the dishes, but could do with more descriptive pictures.
However, this is just not a glossy book to boost the ego of its author. I find the discussion around taste, chemistry and visuals relating to each recipe very interesting. You really get a look into Heston's thought process. I don't think Heston has used a ghost writer. I would imagine this can inspire both professional chefs as well as amateur cooks, if so inclined. One place to start experimenting might be with the whisky gums, which don't require any expensive equipment.
Heston's general approach is to perfect a dish. You can set out to do something similar given your budget constraint. If you don't have a professional vacuum sealer maybe try with cheap 100 dollar device, and see what happens. Or my might use a vacuum cleaner to suck out the air of the bag. The only thing you need is time!
There is one other audience for this book and that is people interested in the creative process in general. The long biographical essay describes an obsessive person setting out to do something creative. It is written in a fascinating manner, if and only if you are interested in the creative process. Actually this section could serve as ispiration for some young people to follow their intuition rather than go for a very safe career. For this type of reader, I can also recommend Adria's "A day at Elbulli".
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