Research Catalog

Historic Heston

Title
Historic Heston / Heston Blumenthal ; art by Dave McKean ; photography by Romas Foord.
Author
Blumenthal, Heston
Publication
London : Bloomsbury, 2013.

Items in the Library & Offsite


About 1 Item.
Still Loading More items...

FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFG 14-268Schwarzman Building - Main Reading Room 315 - Mezzanine

Details

Additional Authors
Description
431 pages : color illustrations; 32 cm
Subjects
Genre/Form
History.
Bibliography (note)
  • Includes bibliographical references (pages 424-425) and index.
Call Number
JFG 14-268
ISBN
  • 9781408804414 (UK)
  • 1408804417 (UK)
  • 9781620402344 (US)
  • 1620402343 (US)
OCLC
855704631
Author
Blumenthal, Heston, author.
Title
Historic Heston / Heston Blumenthal ; art by Dave McKean ; photography by Romas Foord.
Publisher
London : Bloomsbury, 2013.
Type of Content
text
still image
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references (pages 424-425) and index.
Summary
"British gastronomy has a grand old tradition that has been lost over time. Now England's most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, nonetheless finds his greatest source of inspiration in the unique and delicious food that the sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key. 'Historic Heston' charts a quest for identity through the best of British cooking that stretches 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 behind each one's invention 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."-- From publisher's description.
Added Author
McKean, Dave, illustrator.
Foord, Romas, photographer.
Research Call Number
JFG 14-268
View in Legacy Catalog