Historic Heston

Historic Heston

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British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, still finds his greatest source of inspiration in the unique and delicious food that our 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 twenty-eight 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. Ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose, he puts these dishes in their social context and follows obscure culinary trails. What all this adds up to is a colourful, idiosyncratic culinary history of Britain. This glorious tome also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and the double Michelin-starred Dinner. With illustrations from the genius that is Dave McKean, and some of the most superb food photography you'll ever see, Historic Heston is a book to treasure. You think you know about British cooking? Think again.

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  • Hardback | 432 pages
  • 288 x 396 x 76mm | 3,899.94g
  • Bloomsbury Publishing PLC
  • LondonUnited Kingdom
  • Colour images throughout
  • 1408804417
  • 9781408804414
  • 237,125

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What fun it is to follow in this gastro-wizard's footsteps Observer Food Monthly His latest and most remarkable book ... breathtaking Sunday Telegraph Presented in the ponderous manner of a sacred text, full of gold paint, sumptuous drawings and leering photography -- Oliver Thring Sunday Times Ireland Incredible ... a massive must-have -- Tom Kerridge Observer A beautiful book, part-recipe book and part brilliantly interesting history of food Daily Mail Gorgeous ... Beautifully designed, bound, slip-cased and illustrated ... Blumenthal is a genius Daily Telegraph The Willy Wonka of the culinary world ... With photography that brings to mind a Tim Walker shoot, this is so much more than a cookbook Elle Magazine A gourmand's grimoire -- Niki Segnit Sunday Times Both appetising and interesting, Historic Heston is for curious cooks -- Rose Prince Daily Telegraph Beautiful The Times Stunning Independent A luxuriously illustrated, recipe-studded meditation on culinary history The Times Literary Supplement Steam-punk splendour Literary Review

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About Heston Blumenthal

Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. In 2004 he won the coveted three Michelin stars in near-record time for his restaurant The Fat Duck. It has repeatedly been voted into the top ten of the World's Best Restaurants by an international panel of 800 experts, as has his second restaurant, the double-Michelin-starred Dinner. In 2006 he was awarded an OBE.

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