Heston's Fantastical Feasts
With gold edged pages, gold ribbon and gold illustrated cloth slipcase,each signed and numbered special edition is sumptuous andultra-desirable.
Once upon a time there was a Chef called Heston who opened a smallrestaurant called the Fat Duck. At first, he served only simpleFrench classics but gradually, as is the way of things, the Chef'scuriosity got the better of him and he began thinking up more unusualdishes, such as Snail Porridge and Chocolate Wine.
Word spread and reached the ears of the Executives who ran a televisionchannel, and they summoned the Chef to their glass fortress. "Wecommand you to create six Fantastical Feasts," they said. "Thesemust be based on history, but you may draw on fairytales andlegends. We should warn you that the Quest will involve journeysto Transylvania in search of the legendary Leech Recipe of Sibiu, andto the Black Forest to eat the eyes of the Wild Boar ofMünstertal. You must resist the temptations of the BurlesqueGirls, and you must turn chocolate cake into a raging fireball andchicken's testicles into jelly beans. There will be hunting forhallucinogenic 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, achocolate-covered iceberg, a golden egg and an edible graveyard?"offered the Chef.
"It's a start," said the Executives. "Oh, and once you haveachieved the Quest, you must bring us proof, in the form of aBook. But not just any Book. We want tales of extravagantingredients, of revolutionary techniques, of familiar kitchenappliances put to unfamiliar uses. We want to see what yousee. Taste what you taste. In short, we want complete andunparalleled access to your fantastical world."
Heston is Britain's most highly regarded and inventive chef and his restaurant, The Fat Duck, is ranked best in England and second best in the World The first series of Feast was aired in Spring 2009 attracted an average of 3.1 million viewers The book and TV series will generate widespread media coverage
PRAISE FOR THE BIG FAT DUCK COOKBOOK: It's not just a cookbook. It's not just an art book. It's not just a record of the most innovative and exhilarating self-taught chef to have ever come from the UK. The Big Fat Duck Cookbook transcends all others because Heston Blumenthal transcends all others ... The cookbook will never be the same again' Independent on Sunday 'Akin to edible performance art' Observer Food Books of the Year 'If sex began after the Chatterley ban, the British didn't do proper tuck before The Fat Duck ... The Fat Duck has been declared the world's finest and has changed how we think about food ... chefs should leave the mad science to Heston' Daily Telegraph
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.