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Further Adventures in Search of Perfection
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| List Price: | £20.00 |
| Price: | £11.66 & eligible for FREE Super Saver Delivery on orders over £15. Details |
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Average customer review:
Product Details
- Amazon Sales Rank: #7869 in Books
- Published on: 2007-11-19
- Binding: Hardcover
- 320 pages
Editorial Reviews
Synopsis
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.
Customer Reviews
Stunning
The book is absolutely fascinating, with the history and background to the recipes. A must for any cook that wants to delve deeper into the science of cookery
He's back, as inventive as ever
There's a point when every TV chef is at the pinnacle of his (or HER, Nigella) career. Has Heston Blumenthal any further to go? Only time will tell, but right now he's having a ball.
He may not be as well-known as Gordon Ramsay, but his restaurant, The Fat Duck, is always voted better than Ramsay's, which must get Gordon's goat, knowing how competitive he is. There is a difference between the two: Gordon does good food tremendously well, but there's a sense of tradition, of conservative, solid predictability about him. Heston is on another planet. If perfection meant using a NASA lunar module and the Crown Jewels in the Tower, he would gladly employ them. The chances are that you can't get hold of the equipment he can, but there is still lots here that can be adapted.
I love his fascination with every aspect of food: not just taste, smell and texture but even what you call it and how it sounds when you eat it (see the fish pie recipe for the latter).
The formula is the same - old favourites cooked in extraordinary ways. But what a formula! What a chef!
