Synopses & Reviews
Heston Blumenthal has made his name creating such original dishes as
Snail Porridge and Nitrogen Scrambled Egg and Bacon Ice Cream at his
internationally acclaimed restaurant, The Fat Duck. In this book,
a single-volume edition of the bestselling Perfection books, Heston focuses his creative talent on reinventing some of our most
well-known (and most abused) dishes.
He travels around the world in search of definitive versions of sixteen
classic dishes: Roast Chicken and Roast Potatoes, Pizza, Hamburger,
Bangers and Mash, Fish Pie, Steak, Spaghetti Bolognese, Risotto, Fish
and Chips, Chilli Con Carne, Chicken Tikka Masala, Peking duck, Black
Forest Gateau, Treacle Tart and Ice Cream, Trifle and Baked Alaska.
Among the many adventures on his quest, he travels to Delhi and makes
an MRI scan of the marinated chicken in his Tikki Masala; he discovers
the secret to the ultimate crispy duck in Peking and experiments at
home by inflating a Gressingham on a footpump; he walks the Dickensian
streets of Lambeth and learns how to capture the essence of a fish and
chip shop in a perfume bottle, and he explores the Willy Wonka-esque
Tate&Lyle factory and tastes some seventy-year-old syrup that
proves an inspiration for the flavour of his treacle tart.
Total Perfection is an original, inspiring and fascinating voyage around the culinary globe.
About the Author
Chef Heston Blumenthal
been described as a culinary alchemist for his innovative style of cuisine. His
work researches the molecular compounds of dishes to enable a greater
understanding of taste and flavor. His restaurant, the Fat Duck, in Bray,
Berkshire, England, was awarded three Michelin stars in 2004, and voted the Best
Restaurant in the World by an international panel of 500 culinary experts in
Restaurant magazine's list of the World's Best Restaurants 2005.
Blumenthal lives in Berkshire with his wife and three children.