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The Fat Duck Cookbook

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Bacci, Francesca; Melcher, David (4 August 2011). Art and the Senses. OUP Oxford. p.227. ISBN 978-0-19-923060-0. Historic England. "Details from listed building database (1136208)". National Heritage List for England . Retrieved 21 September 2012.

In 2005, the restaurant was ranked 1st on the list of the World's 50 Best Restaurants. [25] After spending 11 years on the list, it has dropped down to 73rd in the top 100. [49] It has been ranked second best on numerous occasions, first behind the French Laundry and then behind El Bulli. [22] [50] In 2012, it was ranked in thirteenth place. [51] In 2010, it was named the Best UK Restaurant in the Quintessentially Awards, a scheme run by the Quintessentially Group. [52] At the age of 16, Heston travelled to France with his family for the first time and became fascinated with the world of food. He spent the next decade learning the basics of French cuisine from books and working as everything from a photocopier salesman to a debt collector to fund annual research trips to France. One of the books that most influenced him was On Food and Cooking by Harold McGee, which questioned the fundamental rules of the kitchen and explored the science of cooking. Ennen, Steve (1 February 2002). "Taking flavor to the molecule". Food Processing. Archived from the original on 11 June 2014 . Retrieved 21 September 2012. (subscription required) So I dragged my partner to this bookshop, and asked them to open the book - it's wrapped in plastic and covered with cardboard which is also wrapped in plastic and then in a cardboard box. Which - you guessed it - is also wrapped in plastic. Very recycling friendly. a b Hyslop, Leah (16 September 2015). "Michelin Guide 2016: Japanese restaurants in London win coveted stars". The Telegraph.a b Alexander, Saffron (3 October 2016). "Michelin Guide 2017: The Ritz and London's oldest Indian restaurant win coveted star". The Daily Telegraph. London . Retrieved 3 October 2016. Siu, Beatrice (21 November 2012). "Celebrity chef identifies taxi victims". The Standard. Archived from the original on 6 April 2013. 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. The third section is about food science and includes features penned by some of the food scientists who have worked with Blumenthal over the years to create some of the effects and processes he uses. As someone deeply opposed to food additives and the lies of industrial food processing, I found myself uncomfortable with some of this, although Blumenthal himself argues in favour of what he sees as a maligned branch of science. Gerard, Jasper (1 July 2009). "Heston Blumenthal: my new Alice in Wonderland menu". The Daily Telegraph. ISSN 0307-1235 . Retrieved 8 May 2020.

It's obsession that permeates this book, the product of a meticulous mind that seems to combine drive and determination with an alarming passion for detail. 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. As many other reviewers have noted, this is not a typical recipe book. Chances are you'll never cook anything from it, or at least not without a lot of modification. The majority of the recipes require specialised equipment (immersion circulators, centrifuges, PacoJets, etc etc) and are impractical for home cooks. Nevertheless it is fascinating to read not only the recipes but the descriptions of how they were developed. A typical recipe development seems to take years: kernels of ideas crop up sporadically (in Heston's brain) and patiently wait to be combined with other ideas into a recipe that continues to evolve and change over time. Heston's descriptions of these ideas and the process he uses are intriguing, and he explains everything with a palpable sense of excitement and enthusiasm. Apple Jr., R. W. (21 May 2000). "New Math: A Chef Adds Science to the Saucepan". The New York Times . Retrieved 21 September 2012. Then he started watching Heston on tv, understanding more about how chefs get their ideas, thinking about what he does when he cooks... So I finally got this for him and he was the most happy I've ever seen him. Seriously.Rayner, Jay (15 February 2004). "The man who mistook his kitchen for a lab". The Observer . Retrieved 21 September 2012. a b c "Heston Blumenthal: Why snail porridge consumes me". CNN. 14 September 2012 . Retrieved 21 September 2012. On 19 November 2012, Ivan Aranto Herrera Jorge and Carl Magnus Lindgren, two senior members of staff, were killed on Chai Wan Road, Hong Kong in a traffic accident when their taxi was hit by two buses. [35] They died along with the taxi driver, Wong Kim-chung. A further 56 people were injured in the accident. [36] Blumenthal had been in Hong Kong and was travelling in a separate cab at the time of the crash. [37] 2014: Relocation to Australia [ edit ]

Rayner, Jay (19 October 2008). "First, take your snails and your porridge..." The Observer . Retrieved 21 September 2012. Gladdis, Keith (21 November 2012). "Celebrity chef Heston Blumenthal's senior staff die in horror crash". Herald Sun. (subscription required) The restaurant reopened on 12 March 2009. [31] The cause of the illness was later given by the Health Protection Agency as norovirus, which was thought to originate from oysters which had been harvested from beds contaminated with sewage. [32] The virus was spread further after being contracted by staff members. [33] The restaurant was criticised for its cleaning methods and its slow response to the incident. [32] Complaints of illness from customers totalled 529. [32] It was the largest norovirus outbreak ever documented at a restaurant. [34] 2012: Deaths of senior staff [ edit ]

The recipes within are a combination of two basic types. There are the ones that everyone can do (though you might have to hunt around for some of the ingredients and practice the techniques lots and lots) and the ones that only a scientist (like me!) can do, because you need to get your hands on things like a rotary evaporator or liquid nitrogen (that said, I don't think I trust my lab's rotary evaporator for food-use, never mind what the HSE would say!). With that in mind, again, it's not so much a recipe book for people to cook things from but a series of things to marvel at and to understand Blumenthal's ethos and methods. I don't think Blumenthal wrote this even remotely considering that anyone would try and make anything from it - it is very clearly a work of art/labour of love and not a recipe book. Even hardened foodies like myself wouldn't consider making half of the recipes in this book, let alone have the equipment required to make them. I don't see that as a bad thing, though. a b "2005 Award Winners". The World's 50 Best Restaurants. Archived from the original on 27 October 2012 . Retrieved 21 September 2012. Fort, Matthew (19 April 2005). "A humble pub's extraordinary journey to gastronomic greatness". The Guardian . Retrieved 21 September 2012.

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