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Heston Blumenthal at Home by Heston Blumenthal

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  • White chicken stock

    • Categories: Stocks
    • Ingredients: chicken wings; onions; carrots; button mushrooms; celery; leeks; thyme; bay leaves; black peppercorns

  • Brown chicken stock

    • Categories: Stocks
    • Ingredients: chicken wings; onions; carrots; button mushrooms

  • Beef stock

    • Categories: Stocks
    • Ingredients: beef bones; oxtail; beef shin meat; onions; whole star anise; carrots; red wine

  • Lamb stock

    • Categories: Stocks
    • Ingredients: lamb bones; minced lamb; onions; whole star anise; tomatoes; carrots; button mushrooms; celery; white Port wine; thyme; rosemary; tarragon; bay leaves

  • Fish stock

    • Categories: Stocks
    • Ingredients: white fish bones; onions; carrots; celery; fennel; button mushrooms; tomatoes; dry white wine; white vermouth; mussels; saffron; fennel seeds; thyme; parsley; basil; tarragon

  • Crab stock

    • Categories: Stocks
    • Ingredients: live whole crabs; dry white wine; white vermouth; onions; carrots; button mushrooms; leeks; celery; fennel; tomatoes; lemons; saffron; whole star anise; whole cloves

  • Vegetable stock

    • Categories: Stocks; Vegetarian
    • Ingredients: leeks; carrots; onions; button mushrooms; fennel; celery; thyme; bay leaves; parsley

  • Mushroom stock

    • Categories: Stocks; Vegetarian
    • Ingredients: button mushrooms; Madeira wine; thyme; black peppercorns

  • Leek and potato soup

    • Categories: Soups; Vegetarian
    • Ingredients: waxy potatoes; butter; onions; leeks; thyme; celery leaves; parsley; vegetable stock; double cream

  • Onion soup

    • Categories: Soups
    • Ingredients: onions; whole star anise; dry white wine; beef stock; Madeira wine; sherry vinegar; sourdough bread; Gruyère cheese; chives; spring onions

  • Mushroom soup

    • Categories: Soups; Vegetarian
    • Ingredients: dried shiitake mushrooms; dried porcini mushrooms; vegetable stock; butter; onions; potatoes; leeks; button mushrooms; white vermouth; double cream

  • Pumpkin soup

    • Categories: Soups; Vegetarian
    • Ingredients: pumpkins; butter; onions; milk; rosemary; ground cayenne pepper; sesame oil; balsamic vinegar
    • Accompaniments: Red pepper oil

  • Red cabbage gazpacho

    • Categories: Soups; Spanish; Vegetarian
    • Ingredients: egg yolks; groundnut oil; red cabbage; sandwich bread
    • Accompaniments: Mustard ice-cream

  • Pea and ham soup

    • Categories: Soups
    • Ingredients: gammon; onions; leeks; carrots; banana shallots; unsmoked bacon
    • Accompaniments: Mint oil

  • Chestnut velouté with duck confit

    • Categories: Soups; French
    • Ingredients: butter; smoked bacon; banana shallots; leeks; thyme; Madeira wine; white Port wine; chicken stock; chestnuts; double cream; milk; white pepper; sherry vinegar; whole star anise; juniper berries; cinnamon sticks; black peppercorns; bay leaves; oranges; duck legs; duck fat; rosemary

  • Szechuan broth with duck dumplings

    • Categories: Soups; Chinese
    • Ingredients: chicken wings; pork ribs; groundnut oil; onions; whole star anise; Shaoxing rice wine; ginger; Szechuan peppercorns; cinnamon sticks; spring onions; gelatin leaves; Savoy cabbage; duck breasts; dried milk; duck fat; light soy sauce; sesame oil; wonton wrappers

  • Marmite consommé

    • Categories: Soups; Vegetarian
    • Ingredients: butter; onions; leeks; carrots; red wine; sherry vinegar; Marmite

  • Green tea and lime palate cleanser

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: fructose; powdered pectin; green tea; limes; egg whites; vodka; matcha

  • Tea-smoked salmon

    • Categories: Appetizers / starters
    • Ingredients: salt; dill; jasmine tea; salmon

  • Soy-marinated roe

    • Categories: Appetizers / starters
    • Ingredients: mirin; light soy sauce; salmon roe
    • Accompaniments: Blinis

  • Blinis

    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Russian; Vegetarian
    • Ingredients: caster sugar; store-cupboard ingredients
    • Accompaniments: Soy-marinated roe

  • Soused herrings

    • Categories: Appetizers / starters
    • Ingredients: salt; herring; white wine vinegar; caster sugar; onions; bay leaves; black peppercorns; allspice berries; thyme

  • Konbu-cured halibut

  • Hay-smoked mackerel

    • Categories: Appetizers / starters
    • Ingredients: coriander seeds; caster sugar; lemons; limes; mackerel fillets; hay
    • Accompaniments: Pickled lemons

  • Scallop tartare with white chocolate

    • Categories: Appetizers / starters
    • Ingredients: prawns; groundnut oil; carrots; leeks; fennel; button mushrooms; banana shallots; black peppercorns; coriander seeds; white vermouth; parsley; fish stock; whipping cream; scallops; white wine vinegar; caster sugar; lemons; chives; walnut oil; sherry vinegar; white chocolate; caviar; pea shoots

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Braised pork belly with crackling

    • volition on May 24, 2012

      Although Prep starts before hand. This is doable. I cooked it for XMAS '11. The Butcher was happy to take the skin off for me. It was a lovely dish yet not an absolute wow kind of dish. The Crackling was incredible. And i've kept all the fat to cook with which was a bonus. You can time the prep for say half an hour for 2 nights or a little more.

  • Roast potatoes

    • volition on May 24, 2012

      These Potatoes are wonderful. Crisp cracking outside and fluffy inside. It's a long time to roast some potatoes. But get them on first and you will enjoy them,

  • Liquid centre chocolate pudding

    • volition on May 24, 2012

      WOW what a recipe. If you have this book or your hands on this recipe. Cook this tonight. It is fantastic. Though I think the Ganache amounts are about 2-3 times what you need. This recipe made our last party a huge hit. Cook this now and do not hesitate to eat it. Get some decent chocolate though.

  • Vegetable stock

    • cassiemcgannon on October 18, 2012

      My go-to method, although I sometimes skip the more exotic vegetables (e.g. fennel) and use what I have on hand. Makes a vegie stock that has enough oomph to be substituted for chicken stock if necessary, and is relatively quick and easy.

  • Scrambled eggs with brown butter

    • spiderknit on November 28, 2012

      It was nice, but we found his double boiler method gave a smoother result.

  • Roast leg of lamb with anchovy, rosemary, and garlic

    • agardenworm on February 20, 2013

      Deliciously tender - left out anchovies as I didn't have any to hand. Made lamb very tender but still pink in the centre. Scrum.

  • Red cabbage gazpacho

    • jbriceno on May 04, 2013

      Red wine mayo 1 large egg yolk 10 g Dijon Mustard 90 g Grapeseed oil 10 g Red wine Vinegar 15 g Re Wine Gazpacho 1 Red Cabbage 1 sliced of white bread, crust remove 20g red wine mayo ( above) 30 g Red wine vinegar Salt Served with peeled cucumbers and mustard ice cream

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Reviews about this book

  • Nic Cooks

    Is it really possible to cook like Heston at home? This is the question Nic asked herself.

    Full review

Reviews about Recipes in this Book

  • Earl Grey cookies

    • Nic Cooks

      Despite disliking tea, Nic tries out these cookies for the tea theme at the Sweet Adventures Blog Hop.

      Full review
  • ISBN 10 1608197018
  • ISBN 13 9781608197019
  • Linked ISBNs
  • Published Oct 25 2011
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Until now, home cooking has remained radically out of touch with the technological developments that characterize the rest of modern life. This is the book to prove that science can dramatically improve the way we eat. Having spent years refining his analytical and imaginative approach at the Fat Duck restaurant, Heston Blumenthal is uniquely qualified to bring the benefits of science to the domestic kitchen. Both time-saving and energy-efficient, his methods unlock the alchemical potential of flavor and taste.

The first part of the book maps the new techniques in fifteen sections, including: taste and flavor; stocks and infusing; brining, curing, marinating, and macerating; and sections on proper care of meat, fish, pasta, and many other dishes. In the second part, there are 150 specially chosen recipes. Here, at last, is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes such as salmon with licorice, and crab lasagna.

Heston Blumenthal at Home is an ingeniously designed book for cooks who want to know how food works, and who are excited about adopting an unconventional approach that will revolutionize the experience of cooking at home.

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Heston Blumenthal at Home

Member Rating

Average rating of 3.5 by 7 people

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