Historic Heston by Heston Blumenthal

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    • Categories: Stocks
    • Ingredients: brandy; ruby Port wine; red wine; beef bones; oxtail; beef fat; beef shins; onions; button mushrooms; garlic; thyme; bay leaves; parsley
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    • Categories: Stocks
    • Ingredients: whole chicken; carrots; onions; celery; leeks; whole cloves; black peppercorns; thyme; parsley; bay leaves
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    • Categories: Sauces, general
    • Ingredients: red wine; ruby Port wine; carrots; button mushrooms; beef stock; black peppercorns; thyme; bay leaves
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    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: onions; dry white wine; white wine vinegar; butter
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    • Ingredients: calf tails; grapeseed oil
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    • Categories: Rice dishes; Main course
    • Ingredients: chicken bouillon; saffron; risotto rice; mascarpone cheese; Parmesan cheese; onions; dry white wine; white wine vinegar; butter; whipping cream; red wine; ruby Port wine; carrots; button mushrooms; beef stock; black peppercorns; thyme; bay leaves; calf tails; grapeseed oil; red amaranth leaves
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  • Rice & flesh
    • Categories: Rice dishes; Main course; British
    • Ingredients: chicken bouillon; saffron; risotto rice; mascarpone cheese; Parmesan cheese; onions; dry white wine; white wine vinegar; butter; whipping cream; red wine; ruby Port wine; carrots; button mushrooms; beef stock; black peppercorns; thyme; bay leaves; calf tails; grapeseed oil; red amaranth leaves; brandy; beef bones; oxtail; beef fat; beef shins; whole star anise; garlic; parsley; whole chicken; celery; leeks; whole cloves
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    • Categories: Pies, tarts & pastries
    • Ingredients: all-purpose flour; store-cupboard ingredients
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    • Categories: Cookies, biscuits & crackers; British
    • Ingredients: all-purpose flour; store-cupboard ingredients; butter; muscovado sugar
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    • Ingredients: green-skinned apples; apple juice
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: elderflower cordial; caster sugar; pectin jaune; tartaric acid; white grape juice; glucose; green-skinned apples; apple juice
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    • Ingredients: goat cheese; double goat cream
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    • Ingredients: caster sugar; egg yolks
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    • Categories: Mousses, trifles, custards & creams
    • Ingredients: caster sugar; egg yolks; bronze gelatine leaves; cream cheese; whipping cream; elderflower cordial; double goat cream
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    • Categories: Cheesecakes; Dessert
    • Ingredients: all-purpose flour; butter; muscovado sugar; caster sugar; bronze gelatine leaves; cream cheese; whipping cream; elderflower cordial; goat cheese; pectin jaune; tartaric acid; white grape juice; glucose; green-skinned apples; apple juice; charcoal powder; double goat cream
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    • Ingredients: ground cinnamon; caster sugar
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    • Ingredients: figs; ground cinnamon; caster sugar
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    • Ingredients: Maury wine; low acyl gellan gum; sodium citrate
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    • Categories: Cheesecakes; Mousses, trifles, custards & creams; Dessert; British
    • Ingredients: figs; ground cinnamon; caster sugar; Maury wine; low acyl gellan gum; sodium citrate; all-purpose flour; butter; muscovado sugar; bronze gelatine leaves; cream cheese; whipping cream; elderflower cordial; goat cheese; pectin jaune; tartaric acid; white grape juice; glucose; green-skinned apples; apple juice; charcoal powder; double goat cream
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    • Ingredients: goat milk; rennet; kefir grains; garlic; soy lecithin; sodium caseinate
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    • Categories: Vegan; Vegetarian
    • Ingredients: hispi cabbage; leeks
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: baby carrots; fennel seeds; caster sugar
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    • Categories: Vegetarian
    • Ingredients: garlic; red wine vinegar; thyme; baby beetroots; grapeseed oil; Cabernet Sauvignon vinegar
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    • Categories: Vegan; Vegetarian
    • Ingredients: grelot onions; saffron; Chardonnay vinegar; grapeseed oil
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    • Ingredients: lovage; grapeseed oil; Chardonnay vinegar; bronze gelatine leaves
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Reviews about this book

  • Financial Times

    Interview with Heston, in which he acknowledges a revitalization of British cooking and how his new book uses historical recipes as a source of inspiration.

    Full review
  • ISBN 10 1620402343
  • ISBN 13 9781620402344
  • Published Nov 12 2013
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

British gastronomy has a grand old tradition that has been lost over time. Now England’s most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, nonetheless finds his greatest source of inspiration in the unique and delicious food that the sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key.

Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with thirty historic dishes, take them apart, put them together again, and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660), and mock-turtle soup (1892). Heston examines the history behind each one’s invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain.

This glorious tome also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and Dinner. Illustrated by Dave McKean and with some of the most superb food photography you’ll ever see, Historic Heston is a book to treasure. You think you know about British cooking? Think again.



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