Is This A Cookbook?: Adventures in the Kitchen

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Is This A Cookbook?: Adventures in the Kitchen

Is This A Cookbook?: Adventures in the Kitchen

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Here, this self-indulgence has led to a cookbook with about a third of the number of recipes you’d expect as everything is padded out with blather.

Being Heston, there are some recipes that were just too out of the ordinary for the family to begin to consider. Each of the 70 simple, straightforward recipes is accompanied by Heston’s stories, insights, and hacks, turning each cooking session into a journey—and revealing a whole world of culinary possibilities and fresh perspectives. Recipes like Banana and Bacon Cookies or the Bacon and Egg Ice-Cream will make you question yourself what is actually possible to achieve with the ingredients that you are used to using every day. But since Heston is so famous for being Heston, I doubt if anybody really expects it to be a cookbook, hence its title.Either way, it is unlikely that you are aware that his approach to cooking is fully scientific, so much so that he is an honorary Fellow of the Royal Society of Chemistry (UK). I suspect that every weary parent who has cooked something nutritious that’s within the budget, knows about this difference in perspective when the offspring refuse to eat it and nobody helps with the washing up. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. A friend of mine hates them for much the same reason: rubber reminds her of the anaesthetic mask at the dentist.

McKean's detailed, spiky, frenetic art matches Heston's thought processes and adds so much richness and humour to this book. How we react to food and how we experience its flavours depends on so much more than just what’s going on in our mouth and nose. It certainly has recipes, from the traditional: steak with pan jus, fish cakes with tartare sauce or chilli con carne with spiced chocolate, to the more intriguing: green gazpacho, popcorn chicken and a kimchi potato cake ‘disco bonito'. I learned about Heston Blumenthal, The Fat Duck restaurant and molecular gastronomy several years ago and I have always enjoyed his clever and unique way with food and flavours.

F. Said (winner of the Smarties Gold award in 2004), Mirrormask, The Tragical Comedy or Comical Tragedy of Mr Punch , Signal to Noise and Crazy Hair . I have no idea where I read it, but there is evidence now that there are more kids who are short-sighted. Plus there's nearly a page (in the annoying Italics) about digestion and the microbiome, and next to each page of the actual recipe, there's another page of tips and explanations (in the annoying Italics.

The somewhat whimsical energy of Blumenthal’s approach is reinforced by illustrations by Dave McKean, who also illustrated the original The Fat Duck Cookbook with similarly madcap work. It is amazing gorgeous illustrations and an explanation of both the unusual techniques and why they have been chosen. He is an honorary Fellow of the Royal Society of Chemistry and totally deserves this very prestigious position.

Ok, first up, I have to say that the font used for Heston Blumenthal's ruminations on food and eating in Is This a Cookbook? For myself, like many other readers not within the food industry, it is possible that your only knowledge of his work is as a well-known celebrity chef, as Blumenthal has starred in multiple television shows such as Heston’s Fantastical Food. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).

I love tonka beans for their almost rubbery flavour, which reminds me of beach shoes I wore as a kid when on holiday. Ik heb overal gezocht… tevergeefs en online bestellen vanuit Groot-Brittannië is momenteel redelijk prijzig. The ingredients are mostly easily obtained (translating from UK English to USA English is however necessary and being comfortable with metric measures is crucial). He's worked with food historians, perfumists, food physiologists, and biochemists the world over in a bid to change our perceptions and open our eyes to the food we eat, by engaging all of our senses. He has illustrated and designed several children's books, eight with Neil, Coraline, The Wolves in the Walls, The Day I Swapped My Dad for Two Goldfish, Varjak Paw with S.Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Argentina, Armenia, Azerbaijan Republic, Belarus, Benin, Bhutan, Bosnia and Herzegovina, Botswana, British Virgin Islands, Burkina Faso, Burundi, Cameroon, Cape Verde Islands, Central African Republic, Chad, Channel Islands, Comoros, Cook Islands, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Djibouti, Equatorial Guinea, Eritrea, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, French Polynesia, Gabon Republic, Gambia, Georgia, Ghana, Greenland, Guam, Guinea, Guinea-Bissau, Guyana, Haiti, India, Iraq, Kazakhstan, Kenya, Kiribati, Kyrgyzstan, Laos, Lebanon, Lesotho, Liberia, Libya, Macedonia, Madagascar, Malawi, Mali, Marshall Islands, Mauritania, Mauritius, Mayotte, Micronesia, Moldova, Mongolia, Montenegro, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands Antilles, New Caledonia, Niger, Nigeria, Niue, Palau, Papua New Guinea, Puerto Rico, Republic of the Congo, Russian Federation, Rwanda, Saint Helena, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Senegal, Serbia, Seychelles, Sierra Leone, Solomon Islands, Somalia, Suriname, Svalbard and Jan Mayen, Swaziland, Tajikistan, Tanzania, Togo, Tonga, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U.

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