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Heston's Fantastical Feasts

Heston Blumenthal

Published by Bloomsbury Publishing PLC
ISBN 10: 1408808609 / ISBN 13: 9781408808603
New / Hardcover / Quantity Available: 3
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Title: Heston's Fantastical Feasts

Publisher: Bloomsbury Publishing PLC

Binding: Hardcover

Book Condition: New

Description:

2010. Hardcover. A tie-in to the series of Heston's Channel 4 TV programme. Num Pages: 320 pages, Colour. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 242 x 195 x 33. Weight in Grams: 1076. 320 pages, Colour. A tie-in to the series of Heston's Channel 4 TV programme. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 242 x 195 x 33. Weight: 1076. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781408808603

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Synopsis: Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress. 'We command you to create six Fantastical Feasts', they said. 'These must be based on history, but you may draw on fairytales and legends. We should warn you that the Quest will involve journeys to Transylvania in search of the legendary Leech Recipe of Sibiu, and to the Black Forest to eat the eyes of the Wild Boar of Munstertal. You must resist the temptations of the Burlesque Girls, and you must turn chocolate cake into a raging fireball and chicken's testicles into jelly beans. There will be hunting for hallucinogenic mushrooms and cooking with Play-Doh. Out of this, you must create the most magical dishes imaginable'. 'Well, how about lickable wallpaper, a savoury Zoom lolly, a chocolate-covered iceberg, a golden egg and an edible graveyard?' offered the Chef. 'It's a start', said the Executives. 'Oh, and once you have achieved the Quest, you must bring us proof, in the form of a Book. But not just any Book. We want tales of extravagant ingredients, of revolutionary techniques, of familiar kitchen appliances put to unfamiliar uses. We want to see what you see. Taste what you taste. In short, we want complete and unparalleled access to your fantastical world'.

About the Author: Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. In 2004 he won the coveted three Michelin stars in near-record time for his restaurant The Fat Duck, which has twice been voted the Best Restaurant in the World by an international panel of 500 experts. In 2006 he was awarded an OBE. He lives in Berkshire with his wife and three children.

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