WorldCat Identities
Fri Mar 21 17:06:49 2014 UTClccn-nb20020737940.10Heston Blumenthal the biography of the world's most brilliant master chef /0.220.63Food media : celebrity chefs and the politics of everyday interference /162124422Heston_Blumenthalnb20020737945913092lccn-nb2005007924Rowe, Silvenalccn-no97010274Lister, Tedlccn-n98000917Lovekin, Jonathanlccn-nb2004006963Newkey-Burden, Chaslccn-no2008166042Fat Duck (Restaurant)viaf-290696768Moore, Angelailllccn-nb2010015736Sewell, Andynp-lane, tomLane, Tomlccn-n80143499Wheeler, Simonlccn-no2012097502Liebrandt, Paul1976-Blumenthal, HestonBiographyHistoryCookingCooksGreat BritainBlumenthal, HestonCooking, Middle EasternScience--ExperimentsChemical reactionsInterdisciplinary approach in educationCelebrity chefsCooking, MediterraneanNew York (State)--New YorkFasts and feastsFood habits--Social aspectsObesityMass mediaCooking, BritishCooking, RomanFood--ExperimentsTelevision seriesWakuda, TetsuyaAustraliaAirlines--Food serviceCaterers and cateringCooking for military personnelCooking, EnglishCooking (Fish)ManagementChain restaurants--ManagementCooking (Seafood)Food habitsFood in popular cultureMass media--InfluenceNutrition--Public opinionRay, RachaelFood--Social aspectsOliver, Jamie,Food serviceAdrià, FerranRestaurantsGastronomyHospitals--Food serviceGagnaire, Pierre,196620002002200320042005200620072008200920102011201220132014333476143641.5Q182.3ocn8705393724754ocn670475456book20100.14Rowe, SilvenaPurple citrus & sweet perfume : cuisine of the Eastern MediterraneanOffers 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+-+44062571554417ocn062408221book20050.47Lister, TedKitchen chemistryThis resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles+-+14389590352736ocn757677439book20110.17Blumenthal, HestonHeston Blumenthal at homeHaving 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+-+36524635162268ocn225665534book20060.21Blumenthal, HestonPerfection+-+04593029252014ocn299234504book20070.18Blumenthal, HestonFurther adventures in search of perfection : reinventing kitchen classics"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+-+30594029251925ocn555656544book20100.19Blumenthal, HestonHeston's fantastical feasts"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."--From publisher description+-+64184635161693ocn794940358visu20100.19A matter of taste serving up Paul LiebrandtBiographyThe 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 artist871ocn302075616book20090.13Blumenthal, HestonTotal perfection+-+4997533596794ocn053820770book20040.20Blumenthal, HestonFamily food : a new approach to cookingInspires 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+-+4480475965581ocn050525707book20020.18Blumenthal, HestonFamily food+-+9189963625324501ocn607123275visu20100.17Heston's feastHistory"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 foods493ocn795433813visu20120.16How to cook like Heston"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 website371ocn690992988visu20100.15Heston's feastHistoryBritish 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 World341ocn163324635book20070.18Blumenthal, HestonIn search of perfection 2+-+3059402925323ocn421848539book20090.22Blumenthal, HestonIn search of total perfectionA single-volume edition of Heston Blumenthal's two Perfection books, in which he reinvents the kitchen classics+-+4997533596304ocn671307560visu20100.15Tetsuya's pursuit of excellenceBiographyTetsuya's Pursuit of Excellence is the story of world-renowned chef and restaurateur Tetsuya Wakuda, who arrived in Australia in the early 1980s as a 22-year-old with little money, no professional skills and no English. Fate dictated that his first job would be as a kitchen hand. From that accidental beginning, Tetsuya chartered a course that has taken him to the top of fine cuisine around the world. In this documentary we hear from those who were his first friends and mentors in Australia; including Danny White, Armando Percuoco and Tony Bilson. Also featured are a host of Tetsuya's international colleagues including Ferran Adria from the famed El Bulli in Spain, Heston Blumenthal from Fat Duck in the UK and Richard Geoffroy, Chef du Cave at Dom Perignon275ocn739184146visu20110.16Heston's mission impossible"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 website241ocn809374073book20120.15Blumenthal, HestonHeston Blumenthal thuis241ocn565219777visu20100.17Big chef takes on Little Chef"This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands"--ShockDVD.com.au244ocn775676049visu20110.17Heston's fishy feast"In a bid to completely change the way we think about fishy fare, Heston dives in at the deep end to create the ultimate sustainable seafood spectacular. With fish stocks dangerously diminishing, the creative chef is on a mission to open our eyes to alternative ocean delicacies"--SBS TV website2799ocn426122124book20090.17Newkey-Burden, ChasHeston Blumenthal : the biography of the world's most brilliant master chefBiographyCelebrity 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+-+71583089362272ocn317928661book20090.21Blumenthal, HestonThe Fat Duck cookbookBiographyA lavishly photographed volume of recipes by the award-winning restaurateur is complemented by historical information and explanations of the scientific principles behind many of his most popular dishes+-+0282402925842ocn216941815book20080.35Blumenthal, HestonThe big Fat Duck cookbookBiographyTakes you inside the head of maverick restaurateur, Heston Blumenthal. Separated into three sections (History; Recipes; Science), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering and eyes-widening selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemic dishes come to life+-+7418302925261ocn753986811rcrd20110.10Newkey-Burden, ChasHeston Blumenthal the biography of the world's most brilliant master chefBiographyChas Newkey-Burden traces Heston Blumenthal's journey from a life-changing childhood holiday in France, through to his brief apprenticeship in Raymond Blanc's restaurant where he stood up to a kitchen bully. Constantly pushing the boundaries of his work, he reached the top of his profession and was knighted by the Queen131ocn757177092rcrd20110.14Newkey-Burden, ChasHeston Blumenthal [the biography of the world's most brilliant master chef]BiographyCelebrity Chef Heston Blumenthal is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment with new ways to tantalize diners' taste buds. The story of his life is every bit as colorful and attention-grabbing as his famous snail porridge and bacon-and-egg ice cream. This biography traces his journey from a life-changing childhood holiday in France, through to his brief apprenticeship in Raymond Blanc's restaurant where he stood up to a kitchen bully. It then follows him as, constantly pushing the boundaries of his work, he reached the top of his profession and was knighted by the Queen. Here, for the first time, is the full inspirational story of the enthusiastic, self-taught genius who turned the world of cuisine on its head81ocn779374577book20120.63Rousseau, SigneFood media : celebrity chefs and the politics of everyday interference51ocn781998523rcrd20120.10Newkey-Burden, ChasHeston Blumenthal the biography of the world's most brilliant master chefBiographyCelebrity Chef Heston Blumenthal is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment with new ways to tantalise diners' tastebuds. This biography traces his journey from a life-changing childhood holiday in France, through to his brief apprenticeship in Raymond Blanc's restaurant where he stood up to a kitchen bully. It then follows him as, constantly pushing the boundaries of his work, he reached the top of his profession and was knighted by the Queen11ocn842298181visu20120.47Alchemists turn to cookingBiographyFerran Adria is one of the world's leading chefs. His restaurant, El Bulli, was recently voted second best restaurant in the world - and also acts as a workshop for culinary research. The restaurant El Bulli opens only six months of the year. The remaining six months, chemists and cooks work together and devote their time to creating new recipes for the coming year. Heston Blumenthal a self-taught chef's route to the top has been an unconventional one, involving rule-breaking and unusual experiments. He is the chef and owner of The Fat Duck, voted best restaurant in the world by Restaurant magazine in 2005. Blumenthal is famous for his scientific approach and has been described as a culinary alchemist for his innovative style of cooking. Pierre Gagnaire is an iconoclastic chef who was at the forefront of the fusion movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures and ingredients11ocn317390793visu20060.47Los alquimistas de la cocina11ocn807940740visu20090.10Big chef takes on little chef+-+1438959035+-+1438959035Fri Mar 21 16:00:29 EDT 2014batch24886