In this enormous beautiful book we hear the full story of the meteoric rise of Heston ... more
Blumenthal and The Fat Duck birthplace of snail porridge and bacon-and-egg ice cream and encounter the passion perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession endless invention and a childish curiosity into how things work - whether it's how smell affects taste what different flavours mean to us on a biological level or how temperature is distributed in the centre of a souffle.In the first section of "The Big Fat Duck Cookbook" we learn the history of the restaurant from its humble beginnings to 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 on subjects as diverse as synaesthesia creaminess and flavour expectation.With an introduction by Harold McGee incredible colour photographs throughout illustrations by Dave McKean multiple ribbons real cloth binding and a gorgeous slip case "The Big Fat Duck Cookbook" is not only the nearest thing to an autobiography from the world's most fascinating chef but also a stunning colourful and joyous work of art.
Postage & Packaging:£0.00 Availability:3-5 working days
Advantages: Wild combinations and cuisine, an experience Disadvantages: Very expensive, Not a place to take the kids
308) road.
The restaurant is on the right as you pass through the pinch point in the road. You cannot miss it. A pleasant shade of green to match the corporate livery with an old sign hanger displaying a pristine modern FatDuck logo.
Parking
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Almost as difficult to find as as reservation. The FatDuck has no parking whatsoever. You might try across the road in the Hinds Head hotel (also owned by HestonBlumenthal) but there is no indication that they will regard this well.
Alternative parking is at the village (free) car park, just before the pinch point in the road, coming into Bray.
Better to stay locally and walk - that way you can enjoy the wines and linger more fully.
Dress Code
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Finally - a top restaurant that cares not what you wear. No dress code !!!
I decided to sport a pair of jeans ...
Advantages: Magical experience for food lovers Disadvantages: Too expensive to do every year
The FatDuck, Bray. A magical gastronomic experience to say the least. My partner and I ventured to the restaurant in October 2007 which boosts 3 Michelin star and 2nd best restaurant in the world 2008 (among many others). Our reservation was at 8pm, we arrived at 7.30pm with excitement, the setting where the restaurant is located can only be described as quaint. We went for a drink in the Hinds Head also owned by HestonBlumenthal which was just a lovely village pub before setting on our gastronomic adventure.
Walking into the restaurant it seemed so humble, small and cosy. Once seated we started with champagne to toast our magical night to come. Being the 1st time at such a prestigious and renowned restaurant for strange and wonderful food we felt we could only do this visit justice by having the tasting menu which consists ...
Advantages: So inventive and entertaining Disadvantages: The guests are a bit 'D list'
This innovative series was the brainchild of part chef, part mad scientist (all food enthusiast) HestonBlumenthal. Head chef at one of the world's top restaurant's, The FatDuck, Blumenthal has made a name for himself in ambitious and experimental cookery. This reputation is part of what made me watch this interesting series about weird and wonderful recipes through the ages. The other part is the two word phrase repeated in the advertisements that cannot help but spark curiosity: 'ejaculating cake'. I decided that I needed to see what that was all about! The series was in four parts with each episode covering a different historical period.
VICTORIAN FEAST:
This was my favourite of all the feasts. Inspired by Alice in Wonderland, Heston created a pink drink that has all of the flavours you might find in the weird and wonderful ...
jesperado77 12.05.2009
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Ciao members have rated this review on average: very helpful Review of Heston's Feast
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