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Further adventures in search of perfection

Reinventing kitchen classics
Further adventures in search of perfection
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24,34 €  22,63 €
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Author: Heston Blumenthal
Availability: 10 días
Language: Inglés
Format: Tapa dura, 320 pp, 18,5x24 cm
Publisher: Bloomsbury, 2007, 9780747594055
Features: Fotografías a color
Publisher review:
One of the world’s most 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. Having already travelled the world in search of the “perfect” versions of such dishes as Roast chicken, Pizza and Treacle tart, Further adventures in search of perfection is a fascinating, original and inspiring look at eight new classics from our culinary heritage: Hamburger, Fish pie, Chicken tikka masala, Risotto, Peking duck, Chilli con carne, Baked Alaska and Trifle.
Heston travels to India to find out where chicken tikka cicken tikka masala really comes from and returns home to build a tandoor oven; he visits top chefs in Italy to break down the essence of a great risotto and unvovers some surprising ingredients; he steps back in time to examine trifle’s extraordinary evolution; and in America he explores the eternal appeal of the perfect hamburguer, eaten everywhere from fast-food outlet to top-class restaurant. Drawing on interviews with experts and cooks as well as using his own culinary and scientific research, Heston aims to discover just what would make the perfect version of these favourite dishes.

- Introduction.
- Conversion tables.
- Hamburguer.
- Fish pie.
- Chicken tikka masala.
- Risotto.
- Peking duck.
- Chilli con carne.
- Baked Alaska.
- Trifle.
- Food safety.
- Equipment.
- Directory.

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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