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In search of perfection

Reinventing kitchen classics
In search of perfection
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36,50 €  27,38 €
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Author: Heston Blumenthal
Simon Wheeler (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 320 pp, 18,5x24 cm
Publisher: Bloomsbury, 2006, 9780747584094
Features: Fotografías a color
Publisher review:
One of the world’s renowned chefs, Heston Blumenthal has made his name creating such original – and some might say bizarre – dishes as Snail porridge and nitrogen scrambled egg and bacon ice cream at his internationally acclaimed restaurant, The Fat Duck. Heston decided, though, that it was time to go back to both his and our roots and to focus his creative talent on reinventing some of our most well-known and abused dishes.
In order to do this he travelled around the world in search of “perfect” versions of eight dishes which represent the essence of our culinary heritage:
- Roast chicken and roast potatoes.
- Pizza.
- Bangers and mash.
- Steak.
- Spaghetti Bolognese.
- Fish and chips.
- Black Forest Gateau.
- Treacle tart and ice cream.
Everybody’s idea of “perfection” is different, and so Heston, drawing on interviews with experts and cooks as well as using his own culinary and scientific research, sets out to discover what makes these standards so great. He explores the origins of each dish, how to find the best ingredients, and of course the many different ways – and whys – of cooking them to perfection. He reveals priceless culinary tips along the way: everything from how to cut potatoes for flawless frying, to what makes the choicest beef, to the secret ingredients in the perfect spaghetti Bolognese, to capturing the essence of a fish and chip shop in a perfume bottle, to making aerated chocolate bars at home with a vacuum cleaner.
In search of perfection examines the role o food in our lives and memories and is a completely original, inspiring and fascinating exploration of these kitchen classics.

Index:
- Introduction.
- Conversion tables.
- Roast chicken and roast potatoes.
- Pizza.
- Bangers and mash.
- Steak.
- Spaghetti Bolognese.
- Fish and chips.
- Black Forest gateau.
- Treacle tart and ice cream.
- Food safety.
- Equipment.
- Directory of restaurants, suppliers and other useful addresses.

About the author:
Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavour. Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. His restaurant The Fat Duck, in Bray, Berkshire, was awarded three Michelin stars in near-record time and has twice been voted the Best Restaurant in the World by an international panel of 500 culinary experts. In 2006 he was awarded an OBE. He lives in Berkshire with his wife and three children. He is author of:
- Family food (in Spanish Cocinar en familia con Heston Blumenthal).
- In search of perfection.
- Further adventures in search of perfection.
- The big Fat Duck cookbook.
- In search of total perfection.
- The Fat Duck cookbook.
- Heston’s fantastical feasts.
And coauthor of:
- Kitchen chemistry.
More about Heston Blumenthal in his biography Heston Blumenthal.
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