Heston Blumenthal at Home

Heston Blumenthal at Home
Author : Heston Blumenthal
Publisher :
Total Pages : 408
Release : 2014-04-01
ISBN 10 : 1408832755
ISBN 13 : 9781408832752
Language : EN, FR, DE, ES & NL

Heston Blumenthal at Home Book Description:

Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with this radical book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution!

Heston Blumenthal The Biography of the World s Most Brilliant Master Chef

Heston Blumenthal   The Biography of the World s Most Brilliant Master Chef
Author :
Publisher : Kings Road Publishing
Total Pages : 272
Release : 2012-04-19
ISBN 10 : 9781843584285
ISBN 13 : 184358428X
Language : EN, FR, DE, ES & NL

Heston Blumenthal The Biography of the World s Most Brilliant Master Chef Book Description:

Celebrity chef Heston Blumenthal is the man who turned the world of cuisine on its head and became a national hero with an OBE and three Michelin stars. This is the full inspirational story of the self taught genius, from a life-changing childhood holiday in France, through to his brief apprenticeship in Raymond Blanc's restaurant. Heston is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment for the new ways to tantalise the taste-buds of diners at his legendary Fat Duck restaurant and the newly opened Dinner at the Mandarin Oriental. Taking a look behind the scenes of Heston's hit television shows including In Search of Perfection and Big Chef Takes on Little Chef, this book shows what drives this remarkable man. With signature dishes including snail porridge and egg and bacon ice cream Heston Blumenthal is an intriguing and bizarre chef. Appearing in a number of TV shows his unique style of cooking is well known, however very little is known about the man himself.

The SAGE Encyclopedia of Food Issues

The SAGE Encyclopedia of Food Issues
Author : Ken Albala
Publisher : SAGE
Total Pages : 1595
Release : 2015-05-08
ISBN 10 : 9781452243016
ISBN 13 : 1452243018
Language : EN, FR, DE, ES & NL

The SAGE Encyclopedia of Food Issues Book Description:

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

MasterChef the Masters at Home

MasterChef  the Masters at Home
Author : Bloomsbury Publishing
Publisher : Bloomsbury Publishing
Total Pages : 288
Release : 2015-07-16
ISBN 10 : 9781472921628
ISBN 13 : 1472921623
Language : EN, FR, DE, ES & NL

MasterChef the Masters at Home Book Description:

Ever wondered what chefs love to cook when they are in their own kitchen? Away from the intensity and heat of restaurant service, what food makes them happiest on a weekend off? 33 globally renowned chefs have each shared three recipes for their favourite weekend treats in this special MasterChef collection of food at home. The fascinating background of each chef is explored and accompanying candid snapshots from their home life provide a unique, never-seen-before window into their world. Such an intimate showcase of chefs' private cooking is artistically captured by the legendary photographer David Loftus. The chefs featured include: Ferran Adria, Andoni Aduriz, Michael Anthony, Elena Arzak, Jason Atherton, Joe Bastianich, Lidia Bastianich, Claude Bosi, Massimo Bottura, Claire Clark, Wylie Dufresne, Graham Elliot, Andrew Fairlie, Peter Gilmore, Peter Gordon, Bill Granger, Angela Hartnett, Tom Kerridge, Tom Kitchin, Atul Kochhar, Pierre Koffmann, Jamie Oliver, Ashley Palmer-Watts, Neil Perry, Gordon Ramsay, Eric Ripert, Joan and Jordi Roca, Ruth Rogers, Curtis Stone, David Thompson, Mitch Tonks and Tetsuya Wakuda.

Don t Try This at Home

Don t Try This at Home
Author : Kimberly Witherspoon
Publisher : A&C Black
Total Pages : 288
Release : 2010-12-15
ISBN 10 : 9781408820537
ISBN 13 : 1408820536
Language : EN, FR, DE, ES & NL

Don t Try This at Home Book Description:

In this raucous new anthology, thirty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food - or the men and women who masterfully prepare it.

The Mis Education of the Professional Chef

The Mis Education of the Professional Chef
Author : Allen Mbengeranwa
Publisher : Lulu.com
Total Pages : 108
Release : 2013
ISBN 10 : 9781291454611
ISBN 13 : 1291454616
Language : EN, FR, DE, ES & NL

The Mis Education of the Professional Chef Book Description:

Experimental Dining

Experimental Dining
Author : Paul Geary
Publisher : Intellect Books
Total Pages :
Release : 2022-01-17
ISBN 10 : 9781789383454
ISBN 13 : 1789383455
Language : EN, FR, DE, ES & NL

Experimental Dining Book Description:

Experimental Dining examines the work of four of the world’s leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea. Using ideas from performance studies, cultural studies, philosophy and economics, the book explores the creation of the dining experience as a form of multisensory performance. It examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. Experimental Dining brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art. Primary readership will be academics, researchers and scholars in the fields of food studies, performance studies and those with interests in the philosophy of everyday life, cognitive science and sensory studies. It will be a useful resource as supplementary reading on courses on Food and Performance. It may also have interest for chefs, gastronomes, restaurateurs and artists


Author : Elisabeth Bronfen
Publisher : Rutgers University Press
Total Pages : 350
Release : 2019-08-09
ISBN 10 : 9781978803657
ISBN 13 : 1978803656
Language : EN, FR, DE, ES & NL

Obsessed Book Description:

Even the most brilliant minds have to eat. And for some scholars, food preparation is more than just a chore; it’s a passion. In this unique culinary memoir and cookbook, renowned cultural critic Elisabeth Bronfen tells of her lifelong love affair with cooking and demonstrates what she has learned about creating delicious home meals. She recounts her cherished food memories, from meals eaten at the family table in postwar Germany to dinner parties with friends. Yet, in a thoughtful reflection on the pleasures of cooking for one, she also reveals that some of her favorite meals have been consumed alone. Though it contains more than 250 mouth-watering recipes, Obsessed is anything but a conventional cookbook. As she shares a lifetime of knowledge acquired in the kitchen, Bronfen hopes to empower both novice and experienced home chefs to improvise, giving them hints on how to tweak her recipes to their own tastes. And unlike cookbooks that assume readers have access to an unlimited pantry, this book is grounded in reality, offering practical advice about food storage and reusing leftovers. As Bronfen serves up her personal stories and her culinary wisdom, reading Obsessed is like sitting down to a home-cooked meal with a clever friend.

A Sensory Education

A Sensory Education
Author : Anna Harris
Publisher : Routledge
Total Pages : 204
Release : 2020-12-10
ISBN 10 : 9781000182156
ISBN 13 : 1000182150
Language : EN, FR, DE, ES & NL

A Sensory Education Book Description:

A Sensory Education takes a close look at how sensory awareness is learned and taught in expert and everyday settings around the world. Anna Harris shows that our sensing is not innate or acquired, but in fact evolves through learning that is shaped by social and material relations. The chapters feature diverse sources of sensory education, including field manuals, mannequins, cookbooks and flavour charts. The examples range from medical training and forest bathing to culinary and perfumery classes. Offering a valuable guide to the uncanny and taken-for-granted ways in which adults are trained to improve their senses, this book will be of interest to disciplines including anthropology and sociology as well as food studies and sensory studies. The Open Access version of this book, available at https://www.taylorfrancis.com/books/9781003084341 has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.

Alternative Food Politics

Alternative Food Politics
Author : Michelle Phillipov
Publisher : Routledge
Total Pages : 262
Release : 2018-12-07
ISBN 10 : 9781351402941
ISBN 13 : 1351402943
Language : EN, FR, DE, ES & NL

Alternative Food Politics Book Description:

Media interest in food has intensified in recent years, leading to a contemporary food landscape where ‘alternative’ food practices are increasingly visible. Concerns that were once exclusively the domain of activist movements motivated by environmental, animal rights, health and anti-corporate agendas are now central to primetime television cooking shows, mobile apps and social media. This book is the first to explore the impact of popular media and culture on contemporary food politics. Through examination of a range of media and cultural texts, including news, digital media, advertising and food labelling, it brings together leading and emerging scholars in food studies, media and communications, sociology, law, policy studies, business, and geography. The book explores the practices of alternative food movements, the marketing techniques of conventional and alternative food producers, and the relationships between food industries, media, and the public. Covering topics ranging from agtech start-ups and social justice projects, to new ways of mediating food waste, celebrity, and ‘ethical’ foods, Alternative Food Politics reveals the importance of media as a driver of food system transformation. This is a pivotal time for media and food industries, and this book is essential reading for scholars and students seeking to better understand the futures, possibilities and limits of food politics today.