Today, at thecookingworld.com, we are going to start a new series of reviews. The “Restaurant Cookbook Reviews“. The main objective of these series is to showcase the backstage of the best restaurants in the world. So for this first post in this series, we decided to review The Fat Duck Cookbook.
Chef Heston Blumenthal is the chef behind this incredible cookbook. He has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes to enable a greater understanding of taste and flavor. His restaurant The Fat Duck, in Bray, Berkshire, England, was awarded three Michelin stars in 2004 and voted the Best Restaurant in the World in 2005.
The Fat Duck Cookbook hailed by the Los Angeles Times as a “showstopper” takes you inside the head of Heston Blumenthal. With a lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece.
Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal’s improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean-and filled with photographs by Dominic Davies-this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie’s dream.
For us, this cookbook is one of the best on the market. We love all the aspects: the recipes, the photos, the stories and above all, the knowledge that transmits us. Although this book already has a few years it remains one of our favorites.
As the title of the article suggests these cookbooks are very different from the traditional ones. As “traditional” we want to say that you can cook all the recipes in the book. With restaurant cookbooks, things are slightly different. Of course you can cook or try to cook some of the recipes, but basically, the main objective is to share knowledge with the reader.
The Fat Duck Cookbook is a great example of how different are these types of cookbooks. As we mentioned in the previous point, the book as two chapters dedicated to knowledge. The first one is dedicated to the history of The Fat Duck. And the last one explains the science behind each recipe. And if you think that’s it – you’re wrong!
The chapter dedicated to the recipes is also brilliant. Each recipe is so detailed that it seems like you can hear Heston telling you what to do at each step of the recipe.
Finally, to end this review, we only can say, that this book is perfect for anyone who wants to learn more about cooking. Although it is old and a bit expensive, this cookbook is indispensable in any a good collection.
For us, The Fat Duck Cookbook is really amazing. Like Heston Blumenthal this book transcends all the other. The Fat Duck Cookbook is probably the reason why today we look at a book of this genre almost as an art book and not as a simple cookbook.