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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9781596912502
ISBN: 1596912502
Label: Bloomsbury USA
Manufacturer: Bloomsbury USA
Number Of Items: 1
Number Of Pages: 304
Publication Date: October 31, 2006
Publisher: Bloomsbury USA
Release Date: October 31, 2006
Studio: Bloomsbury USA
Alternate Versions: Click to Display
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Editorial Review:
Product Description:
Fish and chips; roast chicken; spaghetti bolognese; steak and salad; pizza; sausages and mashed potatoes; black forest cake; and treacle tart and ice cream: all as good as they can possibly be. With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, and, of course, how to cook them to perfection. Along the way, readers are treated to priceless culinary lessons: everything from how to cut potatoes for flawless frying to where to find the choicest beef to the two secret ingredients in spaghetti Bolognese (nutmeg and cream!). Lavishly illustrated with gorgeous photos, and including “perfect” recipes for each dish, this unrivaled book deserves a place as a staple in every cook’s home.
Average Rating: 
Rating:  -
Sure, this book has recipes. They're the whole point of the book. But for the most part, they're not recipes you're ever going to make. They're "perfect" recipes, so they take a ton of time and effort, require obscure ingredients or equipment. But for the reader, the real point of this book, just like the other Perfection book, is the fascinating tale of how Heston worked out the perfect recipe: where he sourced his ingredients, where his inspiration came from, the science he applied to various senses and palates, and the final technique he used to create the dish. It's a must-read for foodies and chefs.
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An interesting read for the culinary inclined!
This book, by Heston Blumenthal is an in-depth discussion about the history, ingredients and food preparation of 8 different food dishes. The end result is a culinary offering that he'd be willing to describe as near 'perfection'. However, he's the first to admit that 'perfection' is obviously a very subjective matter.
The choices for this book include the following...
1.)Roast Chicken and Roast Potatoes
2.)Pizza
3.)Bangers and Mash (sausages and mashed potatoes)
4.)Steaks
5.)Spaghetti Bolognese
6.)Fish and Chips
7.)Black Forest Gateau
8.)Treacle Tart and Ice Cream
All recipes found in this book were developed after extensive research and travel. The best authorities of the region(s) involved were visited (on both sides of the Atlantic) and consulted to learn special cooking techniques and to obtain the best ingredients. Then further research and ... Read More
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Yep, it's Alton Brown on steroids.
I am a big fan of Alton Brown, and now I have found an even greater hero: Heston!
Just one thing though - he scares the living daylights out of me - if he weren't in a kitchen the only safe place for him is a padded lockdown.
I've made about two of the recipes so far, and I am looking forward to doing more. I have already ordered Further Adventures in Search of Perfection and pre-ordered his (very expensive) The Big Fat Duck Cookbook.
On his Fish and Chips:
Alas, no turbot on the US West Coast. Maybe no-one understands me because I use the English pronunciation (like fillet) - pronouncing both t's, unlike the American/French with a silent 2nd t.
I used halibut - love halibut.
His batter method is unnecessarily long-winded. I used a 5lb CO2 bottle with a special adapter for a standard plastic soda bottle instead of a soda siphon, With this exception completed his recipe and found ... Read More
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IN SEARCH OF PERFECTION: REINVENTING KITCHEN CLASSICS comes packed with color photos by Simon Wheeler and presents reflections by one of the world's most renowned chefs: as such, it will find its place not in the casual cook's collection, but in any library catering to neo-professionals fascinated by American regional culinary history in general and Blumenthal in particular. His scientific research into the origins and influences of dishes explores ways of cooking them to perfection and features a focus on what makes recipes stand out from the crowd. From sausage history to chicken packaging, IN SEARCH OF PERFECTION ladles out a wealth of fun, enlightening culinary detail.
Diane C. Donovan
California Bookwatch
Rating: -
This was a great book. It reads like a book instead of a cookbook. The stories are excellent. It should serve as a guide to any Chef. The way that Heston goes about researching ingredients can be used by anyone. I am not saying that we need to travel the world trying different components of a recipe but trying the best of our local ingredients would suffice. Heston is at the cutting edge of the Culinary world and it was great to see his thinking process put down on paper.
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