Is This A Cookbook?
Is this a cookbook?
Well, it’s full of Heston’s typically brilliant, delicious and inventive recipes, including green gazpacho, beetroot and pea salad, quinoa with vegetables, Moroccan pasties, hemp panna cotta, banana and parsley smoothie, tomato and coffee muffins, parsnip granola, rice ice cream, sherry vinegar posset, cricket ketchup and thyme and orange kombucha, not forgetting popcorn chicken with real popcorn. Every recipe is simple, straightforward and totally do-able. This is Heston at his most accessible.
But there’s so much more. Each of the 70 recipes is accompanied by Heston’s thoughts, stories, insights and hacks, turning each cooking session into a journey that’ll excite and inspire and reveal a whole world of culinary possibilities and fresh perspectives. Brought to life by the incredible illustrations by Dave McKean, Heston's long-term collaborator and widely acknowledged as one of the greatest illustrators at work today, it’s the next best thing to having Heston as your sous-chef.
So why not get in the kitchen and have an adventure?
Internationally famous for his award-winning, 3-Michelin-starred restaurant, The Fat Duck, Heston Blumenthal is considered to be one of the best chefs of his generation. Although self-taught, he has pushed the boundaries of the traditional kitchen and completely changed the way people approach cooking, introducing a new spirit of creativity, playfulness and experimentation, coupled with a deep sense of nostalgia and abiding interest in the history of British gastronomy. His food can be explored not just at The Fat Duck but also at the 2-star Dinner by Heston Blumenthal, the 1-star Hind’s Head, the Perfectionist’s Café at Heathrow, and the Resonance bar in Dubai and Dinner by Heston Blumenthal Dubai.
He is the author of seven cookbooks, including Heston at Home, The Big Fat Duck Cookbook and Historical Heston. Heston is an Honorary Fellow of The Royal Society of Chemistry and a Fellow of the Royal Academy of Culinary Arts. He has been awarded an honorary MSc by Bristol University, and honorary doctorates by Reading University and the University of London. In 2006 he was awarded an O.B.E. by Her Majesty the Queen for his services to British Gastronomy.
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