Heston Blumenthal at Home by Heston Blumenthal

Search this book for Recipes »
    • Categories: Stocks
    • Ingredients: chicken wings; onions; carrots; button mushrooms; celery; leeks; thyme; bay leaves; black peppercorns
    • Categories: Stocks
    • Ingredients: chicken wings; onions; carrots; button mushrooms; garlic
    • Categories: Stocks
    • Ingredients: beef bones; oxtail; beef shins; onions; whole star anise; carrots; red wine
    • Categories: Stocks
    • Ingredients: lamb bones; minced lamb; onions; whole star anise; tomatoes; carrots; button mushrooms; celery; white Port wine; thyme; rosemary; tarragon; bay leaves
    • 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
    • Categories: Stocks
    • Ingredients: live crabs; dry white wine; white vermouth; onions; carrots; button mushrooms; leeks; celery; fennel; tomatoes; lemons; saffron; whole star anise; whole cloves
    • Categories: Stocks; Vegetarian
    • Ingredients: leeks; carrots; onions; button mushrooms; fennel; celery; thyme; bay leaves; parsley
    • Categories: Stocks; Vegetarian
    • Ingredients: button mushrooms; Madeira wine; thyme; black peppercorns
    • Categories: Soups; Vegetarian
    • Ingredients: waxy potatoes; butter; onions; leeks; thyme; celery leaves; parsley; vegetable stock; double cream
    • Categories: Soups
    • Ingredients: onions; whole star anise; dry white wine; beef stock; Madeira wine; sherry vinegar; sourdough bread; Gruyère cheese; chives; spring onions
    • Categories: Soups; Vegetarian
    • Ingredients: dried shiitake mushrooms; dried porcini mushrooms; vegetable stock; butter; onions; potatoes; leeks; button mushrooms; white vermouth; double cream
    • 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; frozen peas; garlic; unsmoked bacon
    • Accompaniments: Mint oil
    • 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
    • Categories: Soups; Chinese
    • Ingredients: chicken wings; pork ribs; groundnut oil; onions; whole star anise; Shaoxing rice wine; fresh ginger; Szechuan peppercorns; cinnamon sticks; spring onions; gelatin leaves; Savoy cabbage; duck breasts; dried milk; duck fat; light soy sauce; sesame oil; wonton wrappers
    • Categories: Soups; Vegetarian
    • Ingredients: butter; onions; leeks; carrots; red wine; sherry vinegar; Marmite
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: fructose; powdered pectin; green tea; limes; egg whites; vodka; matcha
    • Categories: Appetizers / starters
    • Ingredients: salt; dill; jasmine tea; salmon
    • Categories: Appetizers / starters
    • Ingredients: mirin; light soy sauce; salmon roe
    • Accompaniments: Blinis
    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Russian; Vegetarian
    • Ingredients: caster sugar; store-cupboard ingredients
    • Accompaniments: Soy-marinated roe
    • Categories: Appetizers / starters
    • Ingredients: salt; herring; white wine vinegar; caster sugar; onions; bay leaves; black peppercorns; allspice berries; thyme
  • show
    • Categories: Appetizers / starters
    • Ingredients: coriander seeds; caster sugar; lemons; limes; mackerel fillets; hay
    • Accompaniments: Pickled lemons
    • 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

  • Cornbread muffins

    • IvyManning on September 29, 2014

      These were awful. Sticky sweet, almost raw in the middle if you follow the instructions, and with a cake-like consistency. Don't trust a Brit with cornbread.

  • Lemon tart

    • fprincess on January 11, 2024

      Try this updated version of the filling instead: https://www.theguardian.com/lifeandstyle/2003/mar/01/foodanddrink.shopping1

    • mziech on May 07, 2016

      Perfect lemon tart. Typical Heston recipe where everything is measured exactly (heat the filling to 62 degrees on the stove and then to 70 degrees in the oven) but with excellent results. In my translated (Dutch) cookbook no double cream was used, but whipping cream, also with good results.

    • agardenworm on June 03, 2013

      Delicious - think I have found my forever lemon tart recipe - the search is over! As NZ does not have double cream I used 10 whole eggs and 2 egg yolks instead.

  • Celeriac rémoulade

    • RosieB on August 02, 2015

      This was a great recipe which I served with braised duck to cut the fat from the duck. I made my own mayonnaise using Heston's recipe. A really nice mayonnaise. The combination with crunchy cornichons and capers with grain mustard was delightful.

  • Pea and ham soup

    • debkellie on April 13, 2015

      frozen peas missing from ingredients list!

    • debkellie on March 10, 2022

      Possibly the best pea & ham soup we've ever made.. Beautiful colour, nice "freshest" pea flavour and the mint oil is worth making...

  • Prawn cocktail

    • debkellie on October 18, 2015

      I halved the chilli powder, and it still had plenty of bite. Did go the extra mile with the soy/mirin marinated salmon roe and that added a lovely touch to this classic!

  • Slow-cooked lamb shank and giant couscous salad

    • Melanie on May 24, 2014

      This is a warm salad - it heated up well on the second night (4 serves for us). I loved the different textures and flavours in this dish - the cold pomegranates and herbs playing against the warming spices and soft lamb. The method isn't the clearest so read through and reorder a few steps - eg make the spice mix and vinaigrette after the lamb is in the oven; think through the steps in the last 10 minutes of cooking (I managed to reuse a few saucepans to save on the washing).

    • jennycalling on April 08, 2021

      Amazing and one of the easier recipes in this book! Highly recommended.

  • Pumpkin soup

    • Melanie on May 24, 2014

      This soup was ok - I liked some aspects (e.g. roasting and sweating pumpkin to create two separate flavours; steeping rosemary in hot milk) however I thought there was too much dairy (250g butter & 400mL milk). Admittedly I didn't use the finishing touches suggested, which may have contributed to the dairy being overpowering. I think I would use the techniques from this recipe with different ingredient proportions next time.

  • Golden syrup cookies

    • Melanie on March 30, 2014

      These cookies were delicious - I might try the earl grey tea variation next time to change the flavour.

  • 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

  • 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.

  • 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.

  • 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,

  • Brussels sprouts with bacon

    • twoyolks on January 01, 2017

      These were a bit of work to make but they were quite good. I'd probably cut back on the bacon in the future as there was quite a lot of it.

  • Pommes purées

    • twoyolks on January 01, 2017

      This was a very rich, very good mashed potato. The puree is very smooth and silky. I didn't add all the milk that was called for. I had to heat the mashed potatoes in a pot as they had gotten quite cold by the time the butter and milk were mixed in.

    • metacritic on January 17, 2020

      Incredible potatoes. The variation with mustard is beyond belief. Goes into the shepherd's pie.

  • Cod with mustard and caper vinaigrette

    • twoyolks on January 20, 2017

      This is a great way to cook cod. It ends up perfectly cooked, moist and flavorful. When I removed the cod from the vacuum pouches, it did start to fall apart so, to have a nice fillet, one would need to be very careful moving it. I did brine the cod in a 3% solution for 20 minutes and it didn't provide enough seasoning. The potatoes were bland and boring. They didn't really go all that well with the cod.

  • Cheese fondue with sherry and cloves

    • twoyolks on February 19, 2020

      I'm usually skeptical of the impact of a small amount of an ingredient on a recipe so, while I followed the instructions, I wasn't sure the sherry and cloves would really do anything. But the hint of sherry and cloves in the fondue are what make this exceptional. By far, the best fondue I've ever had. It was easy and quick to make. And the leftovers do well on a toasted cheese sandwich.

  • Glazed carrots

    • twoyolks on January 01, 2017

      These did not cook fully at the temperature specified. They were also swimming in butter and ended up greasy.

    • pennyvr on December 30, 2021

      Made these for Christmas dinner and they were delicious. There was lots of butter in the saucepan which was delicious and could be used to flavour another dish.

  • Roast chicken

    • twoyolks on January 01, 2017

      This was a very moist and flavorful chicken. I didn't have time to brine it so I just salted it several hours in advance. I had issues getting the chicken to brown well or evenly and it took longer than the recipe specified. I don't feel that this chicken was any better than one roasted at 350F until fully cooked. I used white chicken stock for the sauce as I didn't have any brown chicken stock. I liked the technique for making the sauce and I think that the mustard provided a nice tart compliment to the sauce.

  • Five-spiced duck breast

    • twoyolks on April 18, 2020

      This was a fine way to cook the duck. I didn't really get a lot of flavor from the five-spice powder. My duck breast was large so two people split one and it took longer than 16 minutes to cook. I really liked the vegetables. I cooked my bok choy longer so that it got quite browned because it was larger and I wanted to make sure it cooked through. The frozen soy beans I had didn't seem fully cooked and could've used longer cooking. The sauce for the vegetables was really nice.

    • stufoster on November 13, 2019

      I personally can't find a pan and gas burner combo low enough to warrant a 16 minute cook time on duck breast - i go with 12 mins and it turns out perfect. Also, unless you have guests coming over, you can easily skip the garlic / milk step - it's a tiny teeny bit harsher in taste, but saves a decent amount of prep time.

  • Slow-roasted rib of beef with bone-marrow sauce

    • twoyolks on December 27, 2017

      My review is more for the bone-marrow sauce as I used a different technique for the beef. I omitted bone-marrow as I didn't have any. The sauce was nice with a good balance of beef flavor without being too strong. The mustard flavor is pronounced but not objectionably so.

    • tekobo on March 18, 2018

      I love this method for cooking beef. Used it on a whole, 75 day aged rump. Superb.

  • 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.

  • 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.

  • Scrambled eggs with brown butter

    • spiderknit on November 28, 2012

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

  • Triple-cooked chips

    • StevieHolland on April 09, 2014

      Here's my attempt..... Bit of a faff - but v. nice http://shrestaurants.blogspot.co.uk/2013/11/hestons-t-ripple-cooked-chips.html

  • Cauliflower macaroni cheese

    • kateastoria on March 22, 2015

      Not mac & cheese - just cauliflower cheese. Good flavors though the cold, marinated cauli is a little odd due to the temperature difference.

  • Chocolate tart

    • Charlotte_vandenberg on November 04, 2017

      Taste is fantastic, the orange in the base is very delicious. I’m not sure whether the recipe for the base is too much or the diameter of the ring is too small. Next time I’m making half the dough, or using a 20 cm ring. However the height of the tart was approximately 4 cm now, which looks beautiful. I advise you to really follow the recipe including the time used for chilling the base and the ganache.. I put the ganache in too early and had some spillage!

  • Pear and frangipane tarte Tatin

    • Charlotte_vandenberg on November 06, 2021

      Made one large Tarte Tatin, in stead of individual ones. The instructions are kind of complicated for the individual tarts, but an internet search showed some examples. It’s way too much frangipane, half would be good too. I left the large tart in the oven for 45 minutes. Delicious, but a lot of work.

  • Chilli con carne

    • Charlotte_vandenberg on February 06, 2021

      Very comforting dish, I will definitely think of this recipe again next time I feel like making chili. The end result was quite salty, which must have been from the beans in brine, since I didn’t add any extra salt. Served with extra spiced butter and a little grated cheese, as the recipe suggested, and some boiled potatoes I had left.

  • Rack of lamb

    • Charlotte_vandenberg on July 09, 2017

      Delicious. Lamb cooked sous vide was perfect, tapenade was very tasteful. Easy to prepare the day or morning before a dinner.

  • Green bean and radish salad

    • Charlotte_vandenberg on July 03, 2017

      Nice flavours, very nice dressing. Definitely making it again. Beans needed more time cooking, radishes a little less. Refreshing and colourful. very easy.

  • Bagna cauda

    • tekobo on September 04, 2017

      Lovely, creamy sauce to go with raw and blanched vegetables. Used baby corn, baby carrots, thin asparagus and blanched baby fennel and purple beans.

  • Chestnut velouté with duck confit

    • metacritic on January 17, 2020

      Duck confit takes three days but this recipe is an all-time great.

  • Shepherd's pie

    • metacritic on January 17, 2020

      Two-day recipe with astonishing results. Have cooked the lamb shanks in water rather than lamb broth without losing much.

  • Sea bass with vanilla butter

    • Stantonjulie on February 26, 2022

      Don’t use vanilla essence (as I had to when realised had no vanilla). It has sugar in!!

  • Braised chicken with sherry and cream

    • Caja on September 19, 2022

      He recommends brining the chicken for 4-6 hours before you start

    • Caja on September 19, 2022

      Great, but a lot of work

  • Crab lasagna

    • firetriniti on September 30, 2023

      Made two small, half lasagnas: a cheese-free version for a friend and a regular one for myself. A lot of steps but absolutely worth it, and the tomato fondue can be made in advance and keeps well in the fridge. The fish cookery is bang on and will now be my go-to method for poaching cod. Used shellfish stock instead of fish stock and fresh pasta sheets instead of dried as a matter of personal preference. Had leftover tomato fondue which made for an excellent base for tomato soup.

  • Chocolate biscuits

    • riapugh on December 06, 2022

      I have made these many times, they’re delicious and always very popular. However, recipe says they make 20 cookies- it is more like 10.

You must Create an Account or Sign In to add a note to this book.

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 1408804409
  • ISBN 13 9781408804407
  • Published Oct 03 2011
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work. The first part of the book maps out the new techniques in 15 sections: 1) Taste and flavour 2) Seasoning and the five tastes 3) Stocks and infusing 4) Soups and purees 5) Brining, curing, marinating, macerating 6) Meat 7) Fish 8) Vegetables 9) Pasta, grains, pulses 10) Sauces, emulsions, thickening 11) Tarts and other doughs and pastries 12) Chocolate 13) Ice cream, sorbets, custards 14) Sous-vide cookery 15) Taking control of the kitchen In the second part, there are 150 specially created recipes. Here at last is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes like salmon with liquorice, or lardy cake with whisky ice cream. Heston at Home will change the way you think about cooking forever - prepare for a culinary revolution!

Other cookbooks by this author