WorldCat Identities

Blumenthal, Heston

Publication Timeline
.
Most widely held works about Heston Blumenthal
 
moreShow More Titles
fewerShow Fewer Titles
Most widely held works by Heston Blumenthal
Kitchen chemistry by Ted Lister( Book )

11 editions published in 2005 in English and held by 456 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 455 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 )

4 editions published between 2010 and 2014 in English and held by 222 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
Perfection by Heston Blumenthal( Book )

11 editions published in 2006 in English and held by 202 WorldCat member libraries worldwide

Heston's fantastical feasts by Heston Blumenthal( Book )

5 editions published in 2010 in English and held by 202 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
Heston Blumenthal at home by Heston Blumenthal( Book )

2 editions published in 2011 in English and held by 195 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
Further adventures in search of perfection : reinventing kitchen classics by Heston Blumenthal( Book )

5 editions published in 2007 in English and held by 176 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 )

7 editions published between 2013 and 2014 in English and Undetermined and held by 143 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 3 languages and held by 124 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
Heston at Home by Heston Blumenthal( Book )

1 edition published in 2011 in English and held by 99 WorldCat member libraries worldwide

Total perfection by Heston Blumenthal( Book )

1 edition published in 2009 in English and held by 84 WorldCat member libraries worldwide

Heston's feast( Visual )

6 editions published between 2010 and 2015 in English and held by 57 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
How to cook like Heston( Visual )

4 editions published between 2011 and 2012 in English and held by 56 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
Food : the chemistry of its components by T. P Coultate( Book )

3 editions published between 2009 and 2016 in English and held by 53 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 Blumenthal thuis by Heston Blumenthal( Book )

2 editions published between 2012 and 2014 in Dutch and held by 43 WorldCat member libraries worldwide

Heston's mission impossible( Visual )

7 editions published in 2011 in English and held by 37 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 )

1 edition published in 2010 in English and held by 37 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
In search of total perfection by Heston Blumenthal( Book )

5 editions published between 2006 and 2009 in English and held by 33 WorldCat member libraries worldwide

A single-volume edition of Heston Blumenthal's two Perfection books, in which he reinvents the kitchen classics
In search of perfection 2 by Heston Blumenthal( Book )

1 edition published in 2007 in English and held by 33 WorldCat member libraries worldwide

Tetsuya's pursuit of excellence( Visual )

4 editions published in 2010 in English and held by 31 WorldCat member libraries worldwide

Tetsuya'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 Perignon
 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.49 (from 0.29 for Purple cit ... to 0.86 for Heston Blu ...)

Kitchen chemistry
Alternative Names
Heston Blumenthal britischer Gastronom

Heston Blumenthal Brits chefkok

Heston Blumenthal English chef and founder of The Fat Duck

הסטון בלומנטל

헤스턴 블루멘설

Languages
English (114)

Spanish (2)

Dutch (2)

Covers
Purple citrus & sweet perfume : cuisine of the Eastern MediterraneanPerfectionHeston's fantastical feastsHeston Blumenthal at homeFurther adventures in search of perfection : reinventing kitchen classicsFamily food : a new approach to cookingHeston at HomeTotal perfection