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Further Adventures in Search of Perfection: Reinventing Kitchen Classics Hardcover – April 1, 2009

6 customer reviews

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Editorial Reviews

From Publishers Weekly

As one of LondonÖs most celebrated chefs, Blumenthal delights in confounding dinersÖ expectations with unusual dishes like crab ice cream, but there is a scientific method to his madness. This book, like his last, accompanies his BBC TV series, in which he travels around the world to immerse himself in the history and popular ways of making eight well-known menu items (including hamburger and risotto), then breaks them down in his lab kitchen to understand their parts, and finally reinvents them from the bottom up based on his new knowledge. Blumenthal not only uses scientific technology like MRI machines and gas chromatographs, he also draws on cognitive neuroscience theories to investigate, for example, how a dishÖs name influences the way people taste it, and he is as comfortable discussing technical details as he is rhapsodizing about a good baked Alaska. The recipes provided are clearly written, but the equipment, ingredients and time involved will dissuade many home cooks, and the book is really more about discoveries along the way than the end result. BlumenthalÖs lively intellect and dryly humorous, evocative writing will appeal to anyone interested in the process behind molecular gastronomy or who has ever wondered why certain recipes are constructed as they are. (July)
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"Blumenthal's lively intellect and dryly humorous, evocative writing will appeal to anyone interested in the process behind molecular gastronomy."  —Publishers Weekly

"The approach is always fascinating with interesting info and idiosyncratic twists abounding. At heart Blumenthal simply believes in good food, and the bonus is that he can write very well—in places almost poetically—about it."  —What’s On in London on In Search of Perfection

“What fun it is to follow in this gastro-wizard’s footsteps as he fastidiously traces the cultural history of the ingredients . . . [this] doesn’t detract from the reader’s pleasure in exploring the byways of Blumenthal’s capacious brain.”  —The Observer on In Search of Perfection

"While science is Blumenthal’s forte, it is a background theme to his preoccupation with flavor and texture and the best means to capture these. The style is matter of fact, the narrative dynamic . . . Along the way he gives so many facts that a reading can’t fail to improve the quality of life."  —Guardian on In Search of Perfection


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Product Details

  • Hardcover: 320 pages
  • Publisher: Bloomsbury UK; TV tie-in ed edition (April 1, 2009)
  • Language: English
  • ISBN-10: 0747594058
  • ISBN-13: 978-0747594055
  • Product Dimensions: 1 x 7.2 x 9.5 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #310,965 in Books (See Top 100 in Books)

More About the Author

Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavour. His restaurant The Fat Duck, in Bray, Berkshire, 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 The World's 50 Best Restaurants 2005. He also owns the Hinds Head Hotel, a village pub in Bray. Heston Blumenthal lives in Berkshire with his wife and three children.

Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Bradley Nelson on December 30, 2008
Format: Hardcover Verified Purchase
Sure, this book has recipes. They're the whole point of the book. But for the most part, they're not recipes you're ever going to make. They're "perfect" recipes, so they take a ton of time and effort, require obscure ingredients or equipment. But for the reader, the real point of this book, just like the other Perfection book, is the fascinating tale of how Heston worked out the perfect recipe: where he sourced his ingredients, where his inspiration came from, the science he applied to various senses and palates, and the final technique he used to create the dish. It's a must-read for foodies and chefs.
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3 of 3 people found the following review helpful By G. Katich on September 1, 2009
Format: Hardcover
This is not a normal cookbook. I bought this for my husband after he watched the DVD series of the same name. I would highly recommend watching the DVD before purchasing the book, as otherwise you maybe a little lost. The book itself contains lots of chemical data, etc associated with the creating "perfect dishes". This makes a great present for anybody interested in the "science" behind creating food. My husband loved it as he enjoyed the DVD series and now has a reference point for the recipes and ideas featured in the DVDs.
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5 of 8 people found the following review helpful By Catherine King on September 13, 2008
Format: Hardcover
Further Adventures in Search of PerfectionIn Search of Perfection

I just love the passion and commitment that Heston has for his work. Everytime I read or see the things he tries, I just want to go and buy the equipment or search for the products so I can give this stuff a go myself. And the worst thing is trying to source stuff in Australia from a UK book! (Guess we just don't have the population to create the demand.) When you think about how much the regular food market available pricewise to the average consumer is regulated by food cost and the demands for cheaper food faster, it's fabulous to see someone willing to say I daon't care about that - I just want the best thing I can get that tastes the best and presents the most evocative experience for me. Sure it's not going to be perfect for eveyone's experience/food memory, but at least it provides you with opportunity to give something a go. I admit, that as a chef, it's possible to be jaded by constantly being driven by food cost and demands for cheap food. Or the the other end of working a million (!!) hours for a tiny salary to "further your career" but possibly work woth great food. I really enjoy the passion Heston brings to his work, and just wish I could take an opportunity to work in one of his kitchens and then bring that passion back to the culinary teaching environment I'm currently in. Bravo!
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