WorldCat Identities

Blumenthal, Heston

Overview
Works: 88 works in 220 publications in 5 languages and 4,008 library holdings
Genres: Cookbooks  Biography  History  Nonfiction television programs  Documentary television programs  Documentary films  Biographical television programs  Television cooking shows  Popular works  Television programs 
Roles: Author, Author of introduction, wpr, Collector, Other, Contributor
Classifications: TX551, 641.5
Publication Timeline
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Most widely held works about Heston Blumenthal
 
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Most widely held works by Heston Blumenthal
Kitchen chemistry by Ted Lister( Book )

14 editions published in 2005 in English and held by 463 WorldCat member libraries worldwide

This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles
Purple citrus & sweet perfume : cuisine of the Eastern Mediterranean by Silvena Rowe( Book )

3 editions published between 2010 and 2011 in English and held by 447 WorldCat member libraries worldwide

Offers recipes of traditional Middle Eastern and Mediterranean dishes made with a modern twist, including sujuk sausage rolls, Istanbul orange and vanilla baklava, and veal ragù in eggplants
A matter of taste : serving up Paul Liebrandt( Visual )

6 editions published between 2010 and 2014 in English and held by 274 WorldCat member libraries worldwide

The film follows Paul Liebrandt over a decade and reveals his creative process in the kitchen, as well as the extreme hard work, long hours, and dedication it takes to be a successful culinary artist
Heston Blumenthal at home by Heston Blumenthal( Book )

8 editions published between 2011 and 2014 in 3 languages and held by 211 WorldCat member libraries worldwide

Having spent years refining his analytical and imaginative approach at the Fat Duck restaurant, Heston Blumenthal is uniquely qualified to bring the benefits of science to the domestic kitchen. Both time-saving and energy-efficient, his methods unlock the potential of flavor and taste
Perfection by Heston Blumenthal( Book )

11 editions published in 2006 in English and held by 195 WorldCat member libraries worldwide

"Heston decided ... that it was time to go back to both his and our roots and to focus ... on reinventing some of our most well-known and abused dishes. In order to do this, he travelled around the world in search of 'perfect' versions of eight dishes which represent the essence of our culinary heritage ... He explores the origins of each dish, how to find the best ingredients, and of course the many different ways - and whys - of cooking them to perfection"--Publisher's description
Heston's fantastical feasts by Heston Blumenthal( Book )

5 editions published in 2010 in English and held by 191 WorldCat member libraries worldwide

"In this imaginatively illustrated book, each chapter charts the realization of a feast, with its challenges and ideas, culminating with the final recipes. The book consists of a Willy Wonka Feast, a Fairy Tale Feast, an Edwardian Feast, a Gothic Feast, a '70s Feast, and--of course--a Feast of the Future. Delving deep into the world of each dish, Blumenthal creates poison apples, transforms pumpkins into carriages, and builds Edwardian gingerbread houses with sugar windows. Scouring Italy for rare mushrooms and Switzerland for wild boar, he records the journeys and inspiration behind each meal, laying it all out in grandly illustrated detail. Witness his delectable riffs on Dr. Seuss's Green Eggs and Ham and Roald Dahl's Lickable Wallpaper, and even try the recipe if you dare."--Publisher description
Further adventures in search of perfection : reinventing kitchen classics by Heston Blumenthal( Book )

6 editions published in 2007 in English and held by 172 WorldCat member libraries worldwide

"Heston Blumenthal has quickly made a name for himself as one of the world's most innovative and revolutionary chefs and is best known for remaking even the most basic meals into truly delectable entrees. In this intriguing volume, Heston investigates every aspect of eight classic dishes: Trifle, Baked Alaska, Fish Pie, Hamburgers, Peking Duck, Chicken Tikka Masala, Risotto, and Chilli Con Carne. Along with helpful tips on how to select ingredients and cook each meal to perfection, information on the cultural traditions and history surrounding them is also provided. Lavishly illustrated and filled with insightful information from both in and out of the kitchen, this is a unique and tasty treat for aspiring culinary perfectionists."--Publisher description
Historic Heston by Heston Blumenthal( Book )

6 editions published between 2013 and 2014 in English and held by 149 WorldCat member libraries worldwide

"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."--
Family food : a new approach to cooking by Heston Blumenthal( Book )

10 editions published between 2002 and 2007 in English and Spanish and held by 118 WorldCat member libraries worldwide

Inspires paresnt to involve their children in all aspects of cooking, right from the outset--choosing the dish, sourcing the ingredients, and being a valuable member of the kitchen
Food : the chemistry of its components by T. P Coultate( Book )

3 editions published between 2009 and 2016 in English and held by 112 WorldCat member libraries worldwide

"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced."--Jacket
Heston at Home by Heston Blumenthal( Book )

1 edition published in 2011 in English and held by 97 WorldCat member libraries worldwide

Total perfection by Heston Blumenthal( Book )

1 edition published in 2009 in English and held by 79 WorldCat member libraries worldwide

Heston's feast( Visual )

8 editions published between 2009 and 2015 in English and held by 59 WorldCat member libraries worldwide

"Heston Blumenthal is the chef and owner of The Fat Duck, a three-Michelin-starred restaurant in the village of Bray in Berkshire (one of only 3 restaurants in the United Kingdom and Ireland to achieve such an honour) and voted Best Restaurant in the UK by the Good Food Guide 2007 and 2009. The future of cooking, Heston tells us, lies in the secret recipes of the past. Heston becomes a gastronomic timelord as he travels back in time to culinary worlds that have gone untasted for centuries to find out if the future of food lies in the gastronomy of our past. He is on a mission to recreate famous period dishes for the ultimate contemporary banquets. Heston's mission is to surprise jaded 21st century palates by scientifically reconstructing an inventive back-to-the-future banquet consisting of forgotten flavours, textures and taste sensations. In each episode, Heston explores a period of extraordinary gastronomic innovation; recreating 'lost' recipes, discovering forgotten flavours and ingredients and travelling to remote areas to source unusual foods
Gastrophysics : the new science of eating by Charles Spence( Book )

2 editions published in 2017 in English and held by 55 WorldCat member libraries worldwide

Freakonomics for food Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the off-the-plate elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Meal-times will genuinely never be the same again
How to cook like Heston( Visual )

4 editions published between 2011 and 2012 in English and held by 53 WorldCat member libraries worldwide

"Culinary wizard Heston Blumenthal dispels old myths to revolutionise the way we cook. Taking one ingredient at a time - beef, eggs, chocolate, chicken, cheese and potato - Heston will share his carefully researched tips and techniques to build a compendium of food know-how. Each episode will feature three recipes based on the featured ingredient, an excuse to bring out a few power tools, plus tonnes of take-out tips, such as how to make the ultimate chocolate cake, why you should never boil an egg, and where you should store your dry ice. In the Heston way, of course, there will also be a light touch of science with special cameras and technology that shows what actually happens to food as it hits the pan or roasts in the oven"--SBS TV website
Heston Blumenthal thuis by Heston Blumenthal( Book )

2 editions published between 2012 and 2014 in Dutch and held by 42 WorldCat member libraries worldwide

Heston's mission impossible( Visual )

8 editions published in 2011 in English and held by 41 WorldCat member libraries worldwide

"In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics."--Publishers website
Heston's feast( Visual )

2 editions published in 2010 in English and held by 38 WorldCat member libraries worldwide

British Chef Heston Blumenthal sets out on a gastronomic adventure to reinvent famous historical and mythical feasts for the ultimate 21st century banquets. Among the lavish banquets Heston prepares this time are a Willie Wonka feast inspired by Roald Dahls famous Charlie and the Chocolate Factory. He also conjures up a Fairytale Feast inspired by the stories which thrilled and scared him as a child, including Snow White, Cinderella and Hansel & Gretel. And Heston goes ghoulish in an eye-popping Gothic Feast that takes inspiration from iconic works of horror such as Frankenstein, Dracula & Dr Jekyll and Mr Hyde. The culmination of each of Hestons culinary quests is a spectacular banquet laid on for an excited bunch of celebrity diners. Heston Blumenthals restaurant The Fat Duck, opened in 1995 and was awarded its third Michelin star in January 2004. The Fat Duck is known for its extraordinary menu which goes beyond taste to embrace sight, sound, smell and touch to deliver unforgettable culinary creations to diners lucky enough to get a table. In 2010 Restaurant Magazine once again named The Fat Duck as the Best Restaurant in the World
Heston's fantastical food( Visual )

2 editions published between 2012 and 2015 in English and held by 30 WorldCat member libraries worldwide

In this fantastical series, culinary alchemist and world renowned chef Heston Blumenthal brings back the wonder and excitement of childhood food, awakening the kid in every viewer as he creates amazing super-sized versions of meals and treats. Watch in wonder as he builds the world's largest Flake, makes a packed lunch of giant Kit Kats, and creates the world's largest boiled egg and cereal on an epic scale. Heston creates a whole pub inside a pie and a giant pyramid tea-bag, served in a suitably enormous teapot. He also rejoices in all that is magical about Christmas treats with the biggest Christmas pudding large enough to step inside, edible tree decorations, and a snow globe and snowball cocktail. This magical series won't fail to wow, entertain and enthrall!
In search of total perfection by Heston Blumenthal( Book )

3 editions published in 2009 in English and held by 30 WorldCat member libraries worldwide

A single-volume edition of Heston Blumenthal's two Perfection books, in which he reinvents the kitchen classics
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.49 (from 0.16 for Food media ... to 0.87 for Heston Blu ...)

Kitchen chemistry
Alternative Names
Heston Blumenthal britischer Gastronom

Heston Blumenthal Brits chefkok

Heston Blumenthal cuoco, personaggio televisivo e scrittore britannico

Heston Blumenthal English chef and founder of The Fat Duck

הסטון בלומנטל

הסטון בלומנטל סופר בריטי

헤스턴 블루멘설

ヘストン・ブルメンタール

赫斯頓·布魯門薩爾

Languages
English (136)

Spanish (2)

Dutch (2)

Italian (1)

French (1)

Covers
Purple citrus & sweet perfume : cuisine of the Eastern MediterraneanHeston Blumenthal at homePerfectionHeston's fantastical feastsFurther adventures in search of perfection : reinventing kitchen classicsFamily food : a new approach to cookingFood : the chemistry of its componentsHeston at Home