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Author: Heston Blumenthal
Publisher:
ISBN:
Category :
Languages : da
Pages : 304
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Book Description
Author: Heston Blumenthal
Publisher:
ISBN:
Category :
Languages : da
Pages : 304
Get Book Here
Book Description
Author: Heston Blumenthal
Publisher: A&C Black
ISBN: 9780747584094
Category : Cookbooks
Languages : en
Pages : 328
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Book Description
Acclaimed restaurateur Heston Blumenthal reinvents kitchen classics, such as Fish and Chips, Bangers and Mash and Spag Bol, in his inimitable way.
Author: Heston Blumenthal
Publisher: Bloomsbury Publishing
ISBN: 9780747594055
Category : Cooking
Languages : en
Pages : 328
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Book Description
Heston returns with more classic recipes.
Author: Heston Blumenthal
Publisher: Bloomsbury USA
ISBN: 9781408802441
Category : Cooking
Languages : en
Pages : 0
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Book Description
Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. In this book, a single-volume edition of the bestselling Perfection books, Heston focuses his creative talent on reinventing some of our most well-known (and most abused) dishes. He travels around the world in search of definitive versions of sixteen classic dishes: Roast Chicken & Roast Potatoes, Pizza, Hamburger,Bangers & Mash, Fish Pie, Steak, Spaghetti Bolognese, Risotto, Fish & Chips, Chilli Con Carne, Chicken Tikka Masala, Peking duck, Black Forest Gateau, Treacle Tart & Ice Cream, Trifle and Baked Alaska. Among the many adventures on his quest, he travels to Delhi and makes an MRI scan of the marinated chicken in his Tikki Masala; he discovers the secret to the ultimate crispy duck in Peking and experiments at home by inflating a Gressingham on a foot pump; he walks the Dickensian streets of Lambeth and learns how to capture the essence of a fish and chip shop in a perfume bottle, and he explores the Willy Wonka-esque Tate & Lyle factory and tastes some seventy-year-old syrup that proves an inspiration for the flavour of his treacle tart. Total Perfection is an original, inspiring and fascinating voyage around the culinary globe.
Author:
Publisher: Kings Road Publishing
ISBN: 184358428X
Category : Biography & Autobiography
Languages : en
Pages : 198
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Book Description
Celebrity chef Heston Blumenthal is the man who turned the world of cuisine on its head and became a national hero with an OBE and three Michelin stars. This is the full inspirational story of the self taught genius, from a life-changing childhood holiday in France, through to his brief apprenticeship in Raymond Blanc's restaurant. Heston is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment for the new ways to tantalise the taste-buds of diners at his legendary Fat Duck restaurant and the newly opened Dinner at the Mandarin Oriental. Taking a look behind the scenes of Heston's hit television shows including In Search of Perfection and Big Chef Takes on Little Chef, this book shows what drives this remarkable man. With signature dishes including snail porridge and egg and bacon ice cream Heston Blumenthal is an intriguing and bizarre chef. Appearing in a number of TV shows his unique style of cooking is well known, however very little is known about the man himself.
Author: Charlie Brooker
Publisher: Faber & Faber
ISBN: 0571255523
Category : Humor
Languages : en
Pages : 423
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Book Description
Brooker on the BNP Party Political Broadcast: 'Nick Griffin's first line is "Don't turn it off!", which in terms of opening gambits is about as enticing as hearing someone shout "Try not to be sick!" immediately prior to intercourse.' Brooker on Philip from The Apprentice: 'If it were legal or even possible to do so, he'd probably marry himself, then conduct a long-term affair with himself behind himself's back, eventually fathering nine children with himself, all of whom would walk and talk like him. And then he'd lock those mini-hims in a secret underground dungeon to have his sick way with his selves, undetected, for decades.' Brooker on Royal Ascot: 'Every year it's the same thing: a 200-year-old countess you've never heard of, who closely resembles a Cruella De Vil mannequin assembled entirely from heavily wrinkled scrotal tissue that's been soaked in tea for the past eight decades, attempts to draw attention away from her sagging neck - a droopy curtain of skin that hangs so low she has to repeatedly kick it out of her path as she crosses the royal compound - by balancing the millinery equivalent of Bilbao's Guggenheim museum on her head.'
Author: Matthew Hartings
Publisher: Royal Society of Chemistry
ISBN: 1839162937
Category : Science
Languages : en
Pages : 330
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Book Description
Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.
Author: Corey Mintz
Publisher: PublicAffairs
ISBN: 1541758420
Category : Business & Economics
Languages : en
Pages : 329
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Book Description
A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.
Author: Julie Chickery
Publisher: Sourcebooks, Inc.
ISBN:
Category : Games & Activities
Languages : en
Pages : 308
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Book Description
Make your retirement an unforgettable adventure using this inspiring guide so you'll never run out of creative ways to make your next phase your best phase. Welcome to retirement! Life beyond the working world is full of opportunity and excitement—but figuring out exactly where to go and what to do can be tough. Explore the unknown—Choose from 150 outside-the-box ideas and hobbies, whether it's swimming with sharks in the Maldives, learning the art of cheesemaking in the Swiss Alps, or volunteering at a community garden. Cover the globe—Book your trip, pack your bags, and travel the world with a list of destination activities on every continent. Get trustworthy guidance—Come prepared with insider knowledge about what to see at each destination, how to enjoy local activities, and where to eat while you're there. Make your retirement an unforgettable adventure with The Epic Retirement Bucket List!
Author: Naben Ruthnum
Publisher: Coach House Books
ISBN: 177056523X
Category : Cooking
Languages : en
Pages : 126
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Book Description
No two curries are the same. This Curry asks why the dish is supposed to represent everything brown people eat, read, and do. Curry is a dish that doesn't quite exist, but, as this hilarious and sharp essay points out, a dish that doesn't properly exist can have infinite, equally authentic variations.By grappling with novels, recipes, travelogues, pop culture, and his own background, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity. With the sardonic wit of Gita Mehta's Karma Cola and the refined, obsessive palette of Bill Buford's Heat, Ruthnum sinks his teeth into the story of how the beloved flavour calcified into an aesthetic genre that limits the imaginations of writers, readers, and eaters. Following in the footsteps of Salman Rushdie's Imaginary Homelands, Curry cracks open anew the staid narrative of an authentically Indian diasporic experience.
