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The Big Fat Duck Cookbook

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In this beautiful book, 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.


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In this beautiful book, 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.

59 review for The Big Fat Duck Cookbook

  1. 5 out of 5

    Cathy

    WoW this book is amazing and so worth the $200.00 I spent on it. The pages are amazing the cartoons just awesome, the stories behing the Duck is just amazing. The science that goes with the food youhave to be a nut just to read it.

  2. 5 out of 5

    M.D. Backes

    Really solid essays about the modern science of high-end cooking. Techniques well beyond my skill set, but I can't paint like DaVinci, yet still admire his work. Really solid essays about the modern science of high-end cooking. Techniques well beyond my skill set, but I can't paint like DaVinci, yet still admire his work.

  3. 5 out of 5

    Alan Parker

    Hard to give an unbiased opinion since I wrote a chapter... This book is a gorgeous exposition of Heston's version of Molecular Gastronomy. Even if I feel that I, and the world, have moved on to other things. It is a fitting memorial to a fun period that turned out to have a rather short shelf-life. Hard to give an unbiased opinion since I wrote a chapter... This book is a gorgeous exposition of Heston's version of Molecular Gastronomy. Even if I feel that I, and the world, have moved on to other things. It is a fitting memorial to a fun period that turned out to have a rather short shelf-life.

  4. 4 out of 5

    Marcos

    it is an interesting book, brings forth the culinary imagination that throws away the idea that everything in cooking has already been done. i especially liked the first part of the book which tell's Chef Blumenthal's story on how he got to where he is. Many of the recipies have bee modified from the version they use in the actual resteraunt (inside source)but the chef mentions this as an attempt to make the recipies more succesful for the home cook. it is an interesting book, brings forth the culinary imagination that throws away the idea that everything in cooking has already been done. i especially liked the first part of the book which tell's Chef Blumenthal's story on how he got to where he is. Many of the recipies have bee modified from the version they use in the actual resteraunt (inside source)but the chef mentions this as an attempt to make the recipies more succesful for the home cook.

  5. 4 out of 5

    Tara

    I've had this book for a couple of years, but upon rereading it (and searching for something to cook for a special occasion), I'm reminded of how fascinating and inspirational it is. Difficult to cook from, but great to learn from—about creativity in all of its manifestations. I've had this book for a couple of years, but upon rereading it (and searching for something to cook for a special occasion), I'm reminded of how fascinating and inspirational it is. Difficult to cook from, but great to learn from—about creativity in all of its manifestations.

  6. 4 out of 5

    John Portelli

    A new dimention at the way one looks at food.

  7. 5 out of 5

    Tam

    Completes the 2008 trifecta of pretty-and-impractical cookbooks. Artwork by Dave McKean (of Sandman comics fame).

  8. 4 out of 5

    Sarah

    I am told I have to see this book. Again, molecular gastronomy makes an appearance on our bookshelves. This one is supposed to be better than Alinea.

  9. 5 out of 5

    Vincent

  10. 5 out of 5

    Dimitris Giannopoulos

  11. 4 out of 5

    David

  12. 4 out of 5

    Bea Patterson

  13. 5 out of 5

    Jesscia Guo

  14. 4 out of 5

    Kaz

  15. 4 out of 5

    Godwin Saliba

  16. 5 out of 5

    GaydreEgan

  17. 4 out of 5

    Brad

  18. 5 out of 5

    Carmen

  19. 5 out of 5

    Flavour Flavor

  20. 4 out of 5

    Stefan

  21. 5 out of 5

    Chef Dana

  22. 5 out of 5

    Craig Shelton

  23. 5 out of 5

    Jenna

  24. 4 out of 5

    Douglas Baldwin

  25. 4 out of 5

    Sigurður Hjartarson

  26. 5 out of 5

    Martin Woreczek

  27. 5 out of 5

    David Schoofs

  28. 5 out of 5

    Jonny Lennon

  29. 5 out of 5

    Janet

  30. 5 out of 5

    D.w.

  31. 4 out of 5

    Kat

  32. 4 out of 5

    Robin

  33. 4 out of 5

    Yifat

  34. 4 out of 5

    Kamran

  35. 4 out of 5

    Jennifer

  36. 4 out of 5

    Daniel Erdos

  37. 4 out of 5

    Irinak Kish

  38. 5 out of 5

    Daemon

  39. 5 out of 5

    Nathan Jefferson

  40. 4 out of 5

    vir

  41. 5 out of 5

    Nick Gratton

  42. 4 out of 5

    Fing Fong

  43. 4 out of 5

    Justin Long

  44. 4 out of 5

    Oskar

  45. 5 out of 5

    Peter

  46. 4 out of 5

    Jason DeFontes

  47. 5 out of 5

    Paul Sobczak

  48. 4 out of 5

    Scott

  49. 5 out of 5

    Jorge

  50. 4 out of 5

    Pedro Arevalo

  51. 4 out of 5

    Marijn

  52. 4 out of 5

    Monica Gatcomb

  53. 5 out of 5

    Justyna

  54. 5 out of 5

    Dirk Van wonterghem

  55. 4 out of 5

    Roy

  56. 5 out of 5

    Tom Mikkelsen

  57. 5 out of 5

    Stinkfoot

  58. 5 out of 5

    Michel dos Santos Mesquita

  59. 4 out of 5

    Davidr

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