9780747597377 - The Fat Duck Cookbook von Blumenthal, Heston (9 Ergebnisse)

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. 2009. UK ed. Hardcover. The most desirable restaurant book ever published, now in a smaller format edition Num Pages: 532 pages, Colour. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 277 x 241 x 37. Weight in Grams: 2670. 532 pages, Colour. The most desirable restaurant book ever published, now in a smaller format edition. Cateogry: (G) General (US: Trade). BIC Classification: WBB. Dimension: 277 x 241 x 37. Weight: 2576. . . . . . Books ship from the US and Ireland.

Zustand: New. pp. 532.

Hardcover. Zustand: Brand New. 532 pages. 11.02x9.33x1.61 inches. In Stock.

Zustand: NEW.

Zustand: New. The most desirable restaurant book ever published, now in a smaller format editionDieses grossartige und ausgesprochen schoene Buch erzaehlt die Geschichte von Heston Blumenthal und seinem Restaurant The Fat Duck. Gegen alle Regeln hat der Autodidakt sein .

Buch. Zustand: Neu. The Fat Duck Cookbook | Heston Blumenthal | Buch | Lesebändchen | 530 S. | Englisch | 2009 | Bloomsbury UK | EAN 9780747597377 | Verantwortliche Person für die EU: Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, 22083 Hamburg, gpsr[at]petersen-buchimport[dot]com | Anbieter: preigu.

Buch. Zustand: Neu. Neuware -In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice creamand 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 tous on a biological level, or how temperature is distributed in the centre of a soufflé.In the first section of The Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings toits 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.With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The 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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 529 pp. Englisch.

Buch. Zustand: Neu. Neuware - In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston 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 tous on a biological level, or how temperature is distributed in the centre of a soufflé. In the first section of The Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings toits 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. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The 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.