Heston Blumenthal at home Posogeaphy by Angela Moore Aclecton and desig by Graphic Thought Faiisy‘Theessence of favour Stocks » Soup © Sart Salas Mest) ish > ouside Pastaand grains 7 Cheeses Sides and condiments 2° Tees Desers and sect 2° Biscuits, sacks and drinks Spesialist ki 9» Specials ingredients ‘Using this book Tadeo‘Weloome tn strand of my cooking hat yu may not efi ith fm probably best known forthe dishes seve tthe Fat Duck, ike ot and iced te nitro-poached vada and ime sur anlly of qual with crayfish éream, al of which areextenel labour intense Hove thecal challenge of such dishes and the thi of aking an ides an tang iin Something thas wonderful eat, bt im bt into cmp fr sown sake. Tina selF-taught che and knew jst how rsteating and perplexing cooking canbe. So ve alays been kent deny the proces For ore time ' wanted to write a book tht has Both extng recipes andall he ackground information thatexpsins how they actully work A Book thar makes peopl fc aly t home inthe Kc, hiss thar book. There are plenty flask onion soup rst chicken, prawa cocktail, Scotch eps, pork scratching, shop’ pclenon tat Sind ofcourse, my rp ooked chips There are spied versions of FarDuck diss like red cabbage gazpacho, sll artare wih white chocolate, and bacon andeggice-team. And there are dishes tha Wil Thope, surprise and delight, ke salad that aks bik a garden, comple ‘with ogctables growing in eile sei anda ennamoa ae vanilla ce-ceam that can switch from one flavour othe ether. Most of the recipes are olonger than a page, nd most of tem requie no complex technology [Though Icould ess lippngin some sl forthecook who wants sh the bon out ike whisky ie-ournose. Apples reget an yout ata dinner party, youcould ‘ered wine instead The tet in ioffn, burial ling demonstration ow ofthe most important facts bout eating Fist, that of or enoxment comes no from the mouth but fron he nse Because we pt food igo oe bis thenugh she noe, we se fold ino thinking tae thaswhere al ourInfusing foe aorStocks White hha sok Brown chicken tsk » Beet sch = Lamb stoke Fishstock Crabstock Negetabe sock ‘Mushroom tokJc isthe foundation not just of Astod ius of soups aed cosonmés but ofall ots fof dishesand parts of dshes. tacks range ram agin teak {sence of meat juices, known in classic cikine dela, Clc sa, sgriies,srtosand savoury gel auch asthe mb lon p38 adhe tushroom lly onp105)al depend ona guns, road speaking, stocks are made rom mat fish sels and vegetables. Atis most basa sock ca be ap simple sping the chicken ‘areas and any leftover bits of hike fom the Sunday west apo wth ome aromate vegetables, covering them wth water simmering or awhile This wl havea deren characte fom a tack nade with fo text -more ofa rssted, reheated avout butt pode something, tas serviceable and economic Bot here wil alo be mes when ynte cooking dish that es stock with el power and character todo justice. Taking tckmakingo thar eel quite ajudicis choc of nein, and iavoles several ‘ulnay techniques ts think, one ofthe most cciing ad wocthil ‘hallnges inthe chenMeatin socks ‘Vegetables in stocksMaking snesca Moximizingavourin stocksWhite chicken stock Brown chicken stockBeef stockFish stock Crab stockVegetable stock Mushroom stockSoups eck and pat soup ‘sien soup =| Mushroom soup Pumpkin soup Red eabhapgapacho.s Pesandhamscan Chestnut lout with dick sonfise ‘Seccuan bred wth ck damping “Marmite conomebrah consis ‘imposed of Fish, nuts, wheat and summer runs The Man, who died abou 2,400 years, sia ae rl se wes row 4s portage after potae a French word for wanethingcosked na posed ‘eaten byall ranks of sity. Another French word, soap teered tothe piece of re adds toa liquid hen Briain inte seventceh century, ac aroun the se hich iil we haan serving thinner soups, and gradually itbecame the commen used foe al varieties of favoured quid thickand thin Asyou can imagine, dish with uch along history haseoled into many ns clear, thin thick, chun ho, ok sti refine and ean oman almost any ingsedient As Harold McGcepus iti Keys to Gowad Cooking As longs i id cnongh ta eat with spoon canbe sap? With sch a protean dish, is had bake worthwbilegnealcacons fut there ne suber of technical areas, suc as stock naling (pp 29-45) iin, "kein straining ra inhi wher you can contol texture, tate and inensify favour and produce a soup wh eal ners ad india. you hase a soup on prope stock, yore hlfay to creating something with plenty of favor ana omplexit fact soe soup-making eae ol ofthe same rechnigas, so with soups. as with tock, 908 ar deglaze a panto capeure the caramelized noes p36) rece guide dive of water and concentrate the ours [p37 sveat onions withtar anise to bonst meaty noes (p37) aed Hame off ako olesen she city Ia53}, Then areal techniques hata fe used introduc new HaoThickening soups Fishing soupsLeck and potato soup Onion soupMushroom soupRed cabbage gazpachoPea and ham soupChestnut velouté with duck confit Szechuan broth with duck dumplings2 E MarmiStarters Greene adie plate kansers ‘Teasoked sslmons) Soy-macinatedive lines Sous hrings + Konbu-cured laut Hiay-smoked mackerel Scallop arate with white cholate»: Brille chicken Ive ace Ported dks ‘Lambe with ucomber sla Tirana cau 0 Lentils cooked insmod witer with peachand gatschees ‘riled mshreom part “Masheoom lr wth mushroom cra Scotchesa ir& sorter does have satisfy hung -ihat the ofthe min ous tsroleistowhe te oppec ange ina poe hated ee iste es, mouthing Andou pesos ‘hope depen onion i unde chisel tos thst celts sharps re sli te alate Te made use of favour encpsltion p29) nts panned ee p38) atthe lanb nd soon lis pp and 105 creeds ‘Beanie bust favour pre arto ama Thera asic palit ear, 51 ealwasliked the elingofatingdrcath tout thats etaland karting pose ed re avouss eee When cooking for lunch oe dinner party ify ving om amen three courses, yonve go yor work cto, wo mater the recipes Sos wise ohave parvo the mer thay you it of bean Spee, and ot ofthese sates canbe made in advance. A rumber of therm stlinvlse techniques that ns patience and precision ~makiag chicken liver parle ip. 93} with supremely sooth rextre wil reauite an xtreme gentle cok ia bun-marie—br some ofthe ork can be done beforhans leaving you fie onthe day tcooceneat onthe ints ofthe main an dessert, Mesto these starters can also easy be umes inc ight meals ascompanied by good bread or asaniet es Pking eas,Green tea and lime palate cleanserSoy-marinated roe Soused herringsKonbu-cured halibutHay-smoked mackerelScallop tartare with white chocolateBriiléed chicken liver parfaitPotted duckLamb jelly with cucumber saladBagna caudaLentils cooked in smoked water ‘with peach and goat's cheese Briiléed mushroom parfaitMushroom jelly with mushroom creamScotch eggsSalads Mayonnaise | Masead vnaigtte Mosiardand caper inate ‘Green bean an radi sala Geleriac mole GGanden salad with sae griiche 1 Prawneeckta Cb ag pink grpefasalad a Pearandshere salads Peachad Para ham slaSo there ae few fan rules when it comes to salad making Butsince youre likely oe showcasing the fh rw aie of alent samc of the ‘ingredients, i'simportanto sek ot the bes quality ou son thong Fay this shouldbe you staring pin whaeveryoute coking Asia shoal dente be wen asa opporanity toceebratesssonlty the pesch Pema ham salad on p 128 needs to he made m summer, when he pecs ae ac their pest and best, Outside of th though, he elds we open “The mined gs sli sesso in supermarkets fen dade incredibly peppery ones, soch as mustard ctess and some rypes of rocket which will Inake fine accompaniment to rsh eatstew bt completly overpower anything witha gentle favour lust, therefore, totase whateer leaves ou using na sald parental iftheyreones you donee ‘eae using free fire in| inorder to gta Blanc of aus you happy meh, Peppry and exon aves ave become wo fshionable hat peuple end gre mor tadional varieties ke ite gem or cen Buethere should bc overlooked simply because the lack novelty value= the cep erunch of neers tus, for example sil fr me the eccet aceompaninent oa nce juky eaMustard vinaigrette Mayonnaise Mustard and caper vinaigretteGreen bean and Celeriac radish salad rémouladeGarden salad with sauce gribicheCrab and pink grapefruit salad Pear and sherry saladPeach and Parma ham saladMeat Roxstchicken a Chisken an ham pcs ise chicken with shery and rear = Fvespiced dock bese Bee that xe Fggos with clriaepurée 10 Sowrroased ib of be with bone arto sauce ss Chilbcon came Slow-conk lamb shank ad ant couscous saad ‘Shep pie Lamb sess with tapenade vs Roast egof lamb with anchovy rosemary and gare 2 Brad pork belly eth raklingoem, meat sone ofthe most exci areal technical challenge but when ics tender ad all of amazing ae st irihe the resus ean be sublime Meats quis inflaenced by ‘many eferen factors geet tearing pee ed, the metho Sour and post laughter hand ling All shesecan allt the texture and favour of ontngcut long belo you et our hands Your contol over thistage ofthe proces cess many aelatonship witha hutcher you carers Goal quay mest alge diferencetoarecine—irswort theft of seeking teak “Meat presents challenge beau the sh as oe cok ng enough so that’s sot and tender eile sil maining, This an be dill o pulloff because hestsoon driest. AraC rss art to contact and sqcee out the moisture, By 7"C, mm oth ues ave gone, T pu this in pespectv, when dhe iatrnalenperatr of meat caches 45°C ies wha the French call ew, When teaches OPC, sare AS*Cie rnedumssare and at 60°C es edie, At 70°C what some people call tell dane ~ an I cal eaters Daring ths process, as water esporaes FRom the meatyit ses its pump shape and shrinks dramatically a cng in much the same way. isthe same the Toner cat ke oxtail il c tse, which sifu brea dor ues sbjected eng we rhich mighe dry ou and overcook th em mea. To ecole these ‘opposites and cook meat wel you esd 0 Rrowa ce burt stare Il the cooking techies or geting the Best ut ofeach rand will spondReaiidlen Chicken and ham piesBraised chicken with sherry and creamFive-spiced duck breastBeef tagliataOxatail faggots with celeriac puréeSlow-roasted rib of beef with bone-marrow sauceChilli con carne ‘Scherrer ontSlow-cooked lamb shank and giant couscous saladShepherd's pie Lamb steaks with tapenadeRoast leg of lamb with anchovy, rosemary and garlicBraised pork belly with cracklingFish Paced fish Fisher Hauck with ek aed gota sae x (Crispy eon sole with pote shrimps and cucumber so ‘Umany broth eh poached mache Sea basi anil ter Liguori poached slnnFesyapaper! My awa ieee ea ae includ eating octopus marinated ana litle worsen platforn abone the shingle beach at Cala Desa in Malca. Simple ecsoad fast nol oil and smoked pa sf steighorwardly gril mackerel with just asec of lemon sensational = ut tan alo be ume ito somecing refined, ike sole Vonigeo ober avin Ye coking ah sil ae enero, probably because ery esy tonto the eh an ‘when shishappens, there's eto hide behind Ther othing pleasurable out eating a dy pice ish The lsh of ish is more fragile than tha omen Since the fata dott haveto support thems agpnst the fore of gevys fh don't the ‘ough connectives ha lan animals have Thee es isl delat and what connective tissue they hae disses cal araround 50-5 And since the sh adap forthe rately cd eto flakes ies and seas applying hear asa swift and dtinental ee on Eve ie temperature ish sh wil lead be breaking dow, Thebestsommersal Fishermen goo great gts ta coumrrthis When the fh aecaughe, ‘hey froze medals so tha the feshdoes' detest, and is done seme eaply othat the ice crystals ery sll a case the eas Jamage (Since water expands when it tums ocean rupture cl al heming the Hes, | As you can matin, fa frie temperature of ony 4-5 freaks dow fish the est of he coking process issuing tenderize he flesh ery quickly. Ar 20°C, connective tie already begining tweaken, At ASeSTPC the fish epi oshrink and exude ue By 60°C, heres id ree uie ar the wl bedry an fibro.Sakingnd brining fish SearingfishPoached fishFish pieHaddock with leek and potato sauce‘Crispy lemon sole with potted shrimpsand cucumbeiUmami broth with poached mackerelSea bass with vanilla butterSous-vide Rack oflamb Count of pork wih Black pudding sauce ye Chicken with lamsatplancs (Cod wih mesa andapet rine Salmon wth Bos Bourn sane 2 Scrambled ges wh corn bute Fennel stoked dk fas‘ouside is revoltionary domestic kitchen. sean tg met chat se tansorm the cient, versal and serene food to exactly the cemperature you wan so thats perfectly cooked, with almost norsk overeooking. Andi holds on al hears espn ond moist, suculene and fl of favour. Whats more aouvvde sco pce that, you do the same thing ime nd again, The consatency,comicnce ad precision of souvvde has made ean indispensable at any professions kitchens over the las decade. The technology ito becoming niche affordable and accesible already t's making appearances on cooking shows like MasterChef—and think tought havea an impact on home cooking asthe fridge and the as coker teal that pwd, Thetechnology ils simple a vacuum packing machine ana water ath Vaeuum-packing the food makes easy hand, potest hilecooking, ensures tharit heat through cen and pees the juices rom leaking ut The water-ath cooks the food effin (becae wore eater mdm fochest transfer han the ain an oven and than could be achieved witha panon heh 3farmore prise eperatre Tog he ic pckr an he wer ah geo ani Street eet ete eee errant ara toting cl be rth th Ra hg eal ab tan basil bioassay pene coking ren: Ba Shoe don net scarsRack of lambCocotte of pork with black pudding sauceChicken with clams ala plancha Cod with mustard and caper vinaigretteScrambled eggs with brown butter Fennel in smoked duck fatPasta and grains Crblaagne My carbonara is “Teulemacaronis Parsley pore Beetroot splitsGas ikee, wheat mize oats, mille and sorgham ae the apes of aus part ofthe works population andthe ingredinsavxt ange of foods, amongst them rsttns, porridge, crtilas nd ea Rice sd heat «the to mos cutvated cereal for haman cansurpsio, and they ea to overshadow all the others, ut the mre usual rine an ivinginteesing flavours and textures tothe mos fama of dates For example, spelt makes a supe sort with an appealing springy texture (pp.221 and 223) and quinoa cane wedi lace inured ce insush (.217).Striety speaking quinoa nt ceeal-it isthe seasof a plan related eo bets and spinach, lean be se ike cher uns though ‘cooked or added liguds thicken them ox reat fextare- The ay yell spheres contain no starch and have alight iter ote tha makes he an cexcllent fl for rch, el oe sweet igre, Breaking fre of the idea hat parca grains oly go with particular dishes ies a cok ee freedom tbe creatine, The parse porridge on p.2T6iva Simplified version ofthe sil porridge hat srveat the Fat Duck, Tha dish ame bout when my head chef ol how when New Yor, beaten fish porridge ata Chinese restaurant tured out to be the mens tanslation af eonge’~a rice rae thas sometimes served with i garnish but by shen ews oo lt, Las sy tinkang aor pocrde i ow even though oats area rai, just ike ise, we only eve a them oe beaks ‘Why, I wondered, count on be wed Kora suvoury dih.2 My thoughts were interes bythe dy’ dlvry ofa au hey edged thei ino the concept, When sal pore frst went onthe at ck men in 2003, itwasconsered very racial But the anny things, when Hater began ‘esearcing historical Bsn cookery, [discovered several ncn ips, fessor pocridges, sing sich ingredients shes chese and onion,Cooking sottoCrab lasagneMycarbonaraTrufflemacaroni_ Parsley porridge QuincaemtCrab risotto Mushroom spelt risottoBeetroot spelt risottoCheese ‘Cheese fondue wich sherry ardclanes 0 ‘The altmate cheese oases Cauliflower macaroni cheeses “Tomato art wih el mascarpone Quiche Loesine 2| (Cheeses ingredient wth enormous ange and complexity: The txeure «an beereamy, smooth ad ming ungentscasiscrumbiy em simost cranchy. can contain several the tates at nee particule sly, Sour and umami. (Those lite whieerysals on the jagged face of well ged Parmesaa are pute monosodium ham} Avd he wou ranges ro eeaceos, floral uty and buttery o milky, gach andeatthy, Asta as Ta.concerned, Bricain is second ony to France terms ofthe artisan, ‘heesesit products an that’something we should be prod oA piece Shilton with gs of olorosa shery soe ofthe works reat pleasures Scheese offers very refine eating experience But some of my fondest cine of pring frm chided and are anything tind til loves baked porato with gratachsese on topo jst a Gray Sth with ‘chunk of Cheddar. remember, age ss tying to hold calm one hand, ‘cheese and an appein the the, and wee on smal Blackbook sie rm the wrong hand and ended up wth mowthfl of chalk ehe ‘imate chalk and cheese experience Forme a burger sta hurperuness ‘thas alice of cheese ontop. And lsh he whole busiess of cheese ‘oastc the way te cheese stretches toa posible nh as You remove thesandvich from pour mouth ater taking te; even the napalbeat of ‘the coke cheese tht nvaralybuens yor song So, although cheeses vers ingen thatcan beeen ein asad, heated to enrich a soup. or ws for avousig for oping or origin thisehapeer isthe nostalgic element that's tote fre Macaronichsese {p.234 etl onc of my ultimate confor foods and fondo (p. 231) wll vaya remind me ofthe orang fond sts everybody indy parents aulin he 1970s, and of my faking sp when [was abou omenMaking cheeseCheese fondue with sherry and clovesThe ultimate cheese toastieCauliflower macaroni cheese ‘Tomato tart with basil mascarponeQuiche LorraineSides and condiments Glazed cern Broccoli eth hilo Branch sprouts with Bacon Choucrte | Braised ue Asparagus Crushed porto Rost patos “Tiple-cooked chip = Pomme pars Poms alg = Sore rem bare ‘Acide ter 0 ‘ps hiter ss Blache ber ania bute Pankey ater Horseradish cream Fivespice powder Favoured onze ashes se js Bowen sauce kl lemons Pickled cucumber (Overdied omatoes Bectrotelsh 39 Ononcompate > prior chatty = Dae fgand apple churneyThe Bish neces papain rss des {ince The French put anak ketch ea tole eles pekap thot often nici ek Cie heen tm orl egeasina loge Mee tuk hi Whnshe Fa Dack ie aoe nae Comte Tacs the always place fora simple vegetal sedis, simply cooked And witha fit precision an imagination, can etre 3 fanatic accompaniment ora main soutse— cooking carrors with bute ip-247| produces something much more exiting han the same eg boiled inwatr Sides are ako an opportunity toshimease seasonality ~asparasis and broad beans in season Will havea wonder fresinesthic dost ‘want to be mesied about with 0 mach, ‘While vegetables are een 2 accompanineat,condimens at mores the Finishing touches fora dish, The ert condiment isin fact bro stony, onering everthing from a picy pode ae ito meatat the staecat ‘ooking ta lsvoured cil aed attheendora chutney thas vitally aide Adan tel, For example, piskled mons [p.268 ae nasicalongsde fish, burcan also be the main ingediet of areata. Conlin ften onan most of the five ase -seet, sou sal, bterand uma ~and can hp to emphasize thove tastes, Some condiments caning. dish topethe, idling finesse, Whisking cues of voured baer pp261-3}ntoa sew or Chil concarne ill ake itch and smooth, ad ive lowly sy shen In some cases eoniment can be wed asa form aseasonng.Aspoonfl oa catering loner eats (269, of aprisor chutney (p. willgve a kick of acy 1 many dishes.Cooking potatoes Cooking egal in at ‘Cooking vegetables in waterGlazed carrotsBroccoli Brussels sprouts with chilli with baconChoucroiiteBraised lettuce Asparagus Crushed potatoesRoast potatoesTriple-cooked chipsPommes purées Pommes boulangereSoured cream butter Acidulated butter Spiced butter Blue cheese butterne Vanilla butter een edHorseradish cream __Five-spice powder, Flayoured oilsPonzu sauce Barbecue sauce Bois Boudran saucePickled lemons Pickled cucumber Oven-dried tomatoes Beetroot relishApricot chutney Date, ig and apple chutneyIces ‘Ginnamon and vanilla ie crean 95 (Cacamel ice-cream eth min ones Vanilla icecream Mustardiecteam os Bacon and eggice-cream >» Whisky e-eream n Sabet orbs Rhubarb soe» Blakrann sot ‘Orange ad png ania Mint rant with apple ae‘on Suays when Iwasa kid my grandmother would deyge and ny sister round the briea-brac stall Marglebones Chueh sect mae ‘Our reward for dongthis withou complain waaay snc ean inthe Regent Snack Baron Edgwaze Rend These avanti of tangsining strategy withchikren i consseed bd pau, besa st dkenizes arther the very thing is saposed a ener scope ‘II TKnowishat eve since, ve ad a eal pasuon fr ators {nd ve never been that keno nk shop) Tycho gota sofespot for ie creambscaseit wasone ofthe fist oxs thar investigated indepth athe Fark. was av then tat cae howalitle siete understanding could ep me ache exaty the «ffets Twas looking fo, What lesrsedformethe bso hisshaptn fn hope i willhave tanslormativeetac om youricetean rakingeer bases evn mckren churning and Feerng tedSorkes and graniasCaramel ice-cream with mini conesVanilla ice-cream Mustard ice-cream Bacon and egg ice-creamWhisky ice-cream Strawberry sorbet KGa eresBlackcurrant sorbetnd Mint granita Orang with apple juice ginger graDesserts and sweets Lemon act each and rosemary tte atn Pear an trangpane satan Arlee with presed ape ering Feces aes with potted Sl Landy cake with bustesctch sae Ligudcentrechcolaepuing se ‘Choe tr “Teams Goldenspraperime bt ic ‘Ghamomile panna cra = Serer sundae Banana Eon mse “Mang tecrine wth ren peppercoens Tarren Rosemary and fay uf se Salted bate caramels wrapped in eiblecelloghane ‘Whisky gums Pasionfui pass Piacapplemarsmallows ss Carre beetror ota ais = asphery sereIncightoeth-cenury Francs fe dessert tthe tables he tables ofthe rsh wasan abort afar with pyramids of ( ritimerspersed widhextv gant ble ‘decorations and architectural aati lass empeeroumac aed tres Parkecratchings Flavoured popcorn “alfeepopcora ms afi spe Caption nats ‘Spaced ty Pimms >» Negroni Spiced gin andonic 2 ‘Gacumber gin andtone "Whisk sours Hoe chocolatCookie and his doughsBanana and bacon cookies Golden syrup cookiesChocolate chip cookiesChocolate biscuits Caraway biscuitsMadeleines with chocolate sauce or lemon curd Shortbread biscuitsMillionaire shortbreadCornbread muffins Pork scratchingsFlavoured popcorn Toffee popcornCrystallized nuts Spiced nutsPimmsNegroniSpiced gin Cucumber gin ; and tonic and tonic Whisky sourHot chocolate= =] %, ' ifSpecialist kitSpecialist ingredientsUsing this bookAcknowledgements