In the original dust jacket. Grey board binding with black title on the spine.

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For conditions, please view our photographs. 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.

Heston Marc Blumenthal OBE HonFRSC (born 27 May 1966) is an English celebrity chef, TV personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant that was named the world’s best by the World’s 50 Best Restaurants in 2005. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from the universities of Reading, Bristol and London and made an honorary fellow of the Royal Society of Chemistry. Blumenthal’s public profile was boosted by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. Blumenthal also owns Dinner, a two-Michelin-star restaurant in London, and a one-Michelin-star pub in Bray, the Hind’s Head. Blumenthal has attention deficit hyperactivity disorder, a condition he believes made him hyper-focused on his work, and bipolar disorder. He is an ambassador for the charity Bipolar UK.

This book is from the library  gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. Jack founded the Midsummer House, Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. The Midsummer House experience is imaginatively curated to delight and amaze, so our surprise set menu changes regularly and is our playground to showcase our reverence for purity of flavour and natural seasonal ingredients.