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The Fat Duck Cookbook
RatingCustomer rating is 4 of 5
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Description
Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named excellent in the world by Restaurant magazine.

The cookbook hailed by the Los Angeles Times as a “showstopper” and by Jeffrey Steingarten of Vogue as “the much glorious spectacle of the season…like no other book I have seen in the past twenty years” is now available in a reduced-cost edition. Together with a reduced trim size but an identical interior, this lavishly illustrated, stunningly intended, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Technology), the book chronicles Blumenthal’s improbable rise to fame and, for the first time, proposes a mouth-watering and eye-popping selection of recipes from his prize-winning restaurant. He in addition explains the technology behind his culinary masterpieces, the technology and implements this do his alchemical dishes come to life. Intended by acclaimed artist Dave McKean—and filled together with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s much innovative and renowned chefs is a foodie’s dream.

Customer Reviews
Customer rating is 5 of 5  New tricks   2010-01-28
By George A. Hoch (Edmond Ok)
I love this book. There are so many simple ideas on how to cook something easier or better. It opens up the imagination and gets me motivated to be better at cooking. Ice cream with dry ice! Stock in the pressure cooker! I just would not have thought about it. So interesting.
Customer rating is 5 of 5  If you think you have seen it all, try this one   2010-01-25
By Andre Hashem (Boston, ma USA)
A brilliant effort from all the contributors, it is masterfully done and a piece of art. It gives us some insight into what we take so for granted, "eating". It is not for "home cooks" and "recipe collectors".
I am sure in the next century Heston will be credited for such an effort.
Customer rating is 5 of 5  A fascinating look into the mind of an amazing chef...   2010-01-06
By R. Matthews
...but not, really, a "cook book" as the recipes (lab protocols?) are extremely complex and require ingredients and equipment not likely to be stocked in your local grocery store. That being said, it's a book I'm glad I own.

The first third, at least, isn't a cook book at all--it's an autobiographical history of developing as a molecular-gastronomical chef. The writing is engaging and speaks with a clear personality; you get the sense that you'd really enjoy sitting down for a chat with the chef/author. The second section is recipes, including extremely entertaining back-stories for how they were developed, from the genesis idea to the trials and tribulations of execution. I laughed out loud reading the recipe for the oysters when he described creating a soundtrack (loaded on an ipod chip which was then inserted into a conch shell) to accompany the dish, as well as the "ocean scent" perfume that was developed by a master perfumer and smeared on fan blades to waft the scent of the sea over diners. And I haven't reached the third section, so I can't comment on that at all.

I am an avid home cook who regularly prepares multi-course, plated dinners for my friends and consequently have a neighborhood reputation for excess in the kitchen. I think the stories in this book might put my dabbling into perspective for my non-foodie friends.

The only thing I would have liked more of, since this is a book about inspiration more than instruction, would be more actual photos of the finished dishes. Many times there are only sketches or images the evoke the sense of the dish, but not the actuality. But all-in-all it's a beautiful book that you'll be happy to own.
Customer rating is 4 of 5  good copy of brilliant original   2009-12-29
By Dr. Ivor E. Zetler (Sydney Australia)
There is no question that the first edition of Heston Blumenthal's book is an amazing creation; I would go to the point of calling it a work of art given its glorious design, originality and extraordinary photography. I bought the original very expensive version and was so impressed that I returned the next day to buy a copy for a friend, a distinguished chef.

Considering the significant reduction in price from the original release, this reissue represents excellent value. It must be noted however that the quality of the photographic reproduction, while good in itself, does not have the clarity and color definition found in the original. Additionaly the format size is somewhat smaller and the paper quality above average rather than exceptional. I realise that the first issue was very pricey, but my investment has delivered great dividends in enjoying its decadent luxury in private contemplation and impressing as well as sharing it with friends. In acquiring the cheaper edition it will still be possible to marvel at the extraordinarily complicated recipes, interesting text and beautiful photography. But if you can, try save your pennies and buy the original. I guarantee you won't regret the extravagance
Customer rating is 5 of 5  Even if you never make a recipe from it, it will change the way you think about cooking   2009-12-27
By Joanna T. Prout
I don't really like to review books online, as so much of the review is subjective. I'll make an exception for the Fat Duck Cookbook. It's that good.

First off, the recipes are amazing... as they should be, since they are the exact recipes used in Blumethal's world-renowned restaurant. They are also elaborate. If you decide to make one, think of it as a quest rather than as a traditional recipe to be made in an afternoon - most of these will involve a good deal of searching for ingredients, a large amount prep time, and sometimes specific equipment ranging from just hard-to-find to hard-to-find AND really expensive.

Even if you don't make the recipes... even if this book didn't HAVE any recipes, it would still be great. The photos and art are nearly worth the asking price on their own. Huge, glossy, detailed pictures of some of the most intricate and intricately plated dishes I've ever seen. Enough beautiful abstract art to justify it as a coffee table book in this respect alone. Furthermore, each recipe is accompanied by an essay on the development of that recipe and thoughts on exactly what makes that recipe work, or why previous iterations of it did not work as well. You don't have to make the recipes to find this type of commentary useful.

Then there are the other two thirds of the book. One is somewhere between an autobiography and a treatise on the author's culinary formation and thought process. Sound dull? It isn't. In part because of how well it is written - relatable, brisk, to the point. Even more so because of Blumenthal's enormous insight into both the art and science of cooking. He explains his process in creating and perfecting his food using specific examples. He alludes to the science he uses whenever applicable - his explanations are neither dumbed down nor are they a single bit more complicated or hard to understand than need be.

I found myself using a highlighter while reading it to mark things I wanted to look up later.

And as though Blumenthal somehow knew about my highlighter, he included as the last third of the book an index of terms, descriptions of equipment and ingredients, and essays on the scientific aspects of cooking and eating. Essay topics range from emulsions to how taste and pleasure are related via the brain. Most of these essays are not by Blumenthal - they are written by scientists who have influenced Blumenthal and added to his understanding.

I should point out, I guess, that this book is probably not for most culinary novices. The pictures might go over well, but the rest will be like showing calculus to someone who's still learning to add. But for pros and dedicated amateurs, I don't think a cookbook gets much better. It's inspiring, beautiful, and informative. As much as it can teach about the science of cooking, it has just as much insight into the art of cooking - what associations, effects, textures, contexts, and flavors make a dish great. In this way, it is just as invaluable to the classical cook as the cutting edge one. It prompts you to look at a dish and wonder 'In a perfect world, what could make this even better?' And suggests that whatever the answer is, it may well be possible.


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