For the serious chef!*
Author-autographed bookplates available. While supplies last.
All measures are metric.
The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck--presented in a gloriously lavish package.
British gastronomy has a grand tradition that has been lost over time. Heston Blumenthal, one of England’s most inventive chefs, is out to reclaim the unique food that the sceptered isle once produced. This has been the secret to the success of his restaurant, The Fat Duck and Dinner, which brilliantly contrasts the old and new, the modern and historic.
Historic Blumenthal shares the best of British cooking, stretching 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 of each dish 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.
This glorious tome also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and Dinner. Illustrated by Dave McKean and with some of the most superb food photography you’ll ever see, Historic Blumenthal is a book to treasure. You think you know about British cooking? Think again.
This gorgeous book comes in its own case with an attached ribbon place marker (see image).
Shipping to Canada via Canada Post is $60.00.
*There is a $30 re-stocking fee for the return of this book.