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Item Information   Copy / Holding Information     More Content       More by this author     Blumenthal, Heston.     Subjects     Cooking, British.     Cooking, British -- History.     Cooking, English.     Cooking, English -- History.     Cooks -- England -- Anecdotes.     Browse Catalog     by author:      Blumenthal, Heston.       by title:      Historic Heston / He...       by call number:      641.5941 B658h     Search the Web     Blumenthal, Heston.     Cooking, British.     Cooking, British -- History.     Cooking, English.     Cooking, English -- History.     Cooks -- England -- Anecdotes.       MARC Display

Historic Heston / Heston Blumenthal ; art by Dave McKean ; photography by Romas Foord. by Blumenthal, Heston. Bloomsbury, 2013. Call #: 641.5941 B658h Subjects Cooking, British.   Cooking, British -- History.   Cooking, English.   Cooking, English -- History.   Cooks -- England -- Anecdotes. ISBN:  9781408857571 (2014 ed. : hc) 1408857571 (2014 ed. : hc) 9781620402344 (hc.) 1620402343 (hc.) Description:  431 pages : color illustrations ; 32 cm. Bibliography:  Includes bibliographical references (pages 424-425) and index. Summary:  "Powdered duck, nettle porridge, hash of snails, ragoo of pigs' ears, spiced pigeon, cucumber ketchup -- British gastronomy has a grand old tradition that has been lost over time. Now England's most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, nonetheless finds his greatest source of inspiration in the unique and delicious food that the sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key. 'Historic Heston' charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with thirty historic dishes, take them apart, put them together again, and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660), and mock-turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain. Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. His restaurant The Fat Duck has twice been voted the Best Restaurant in the World by an international panel of 500 experts. In 2006 he was awarded an OBE. He lives in Berkshire"--Provided by publisher. Genre:  Cookbooks. Other authors:  McKean, Dave. Foord, Romas. Holds:  0   Copy/Holding information Location Collection Call No. Item type Status   Central Library Non-Circulating Reference 641.5941 B658h Non-circulating Checked in Add Copy to MyList Cole Harbour Public Library Adult Nonfiction 641.5941 B658h Adult books Checked in Add Copy to MyList

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