Heston Blumenthal
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| Quốc tịch: | UK |
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Tiểu sử
Heston is a self-taught English chef renowned for his experimental and
scientific approach to cooking and gastronomy. He holds multiple
honorary degrees in recognition of his scientific approach to cooking.
He is the head chef of The Fat Duck, a three Michelin-starred
restaurant voted the best restaurant in the world in 2005, and the best
restaurant in the UK for a number of years. Additionally, it was voted
best restaurant in the world in 2005 by Restaurant magazine. Since that
date, it was awarded 2nd place in 2006, 2007, 2008 and 2009, 3rd in
2010 and 5th in 2011, and 12th in 2012.His reputation is based upon his constant and meticulous scientific
examination of food. This includes both the chemical processes
subjected to food structures during cooking, and also the inherent
physical properties of foodstuffs. Blumenthal's famously experimental
dishes include bacon and egg ice cream and snail porridge.Heston Blumenthal regularly collaborates with scientists such as Dr
Peter Barham, Reader of Physics at Bristol University and author of the
book The Science of Cooking, and Dr Charles Spence, an experimental
psychologist at the University of Oxford, with whom they experimented
on the use of headphones whilst eating.He has been a regular contributor to various BBC food programmes, has
written a number of books on cooking and recipes, and contributes to
newspapers such as The Guardian.Blumenthal has had numerous books published. His first book was Family
Food: A new approach to cooking in 2000. His second book was Heston
Blumenthal: In Search of Perfection in 2006 (in which he attempts to
find the best way of preparing classic dishes, including fish and chips
and Black Forest gateau). Heston Blumenthal: Further Adventures In
Search of Perfection was published in 2007 and The Big Fat Duck Cook
Book in 2008 published by Bloomsbury. "Heston Blumenthal at Home" was
published in late 2011 and is currently in the top 10 in the food and
drink category on Amazon's bestseller's list.The Big Fat Duck Cookbook is a 532 page cookbook written by Blumenthal
and published in 2008.Heston won the Food & Wine Personality of the Year Award - GQ Magazine,
Glenfiddich Awards in 2004.In 2005 he produced a series of six half-hour television programmes
called Kitchen Chemistry with Heston Blumenthal which were transmitted
on Discovery Science along with a book Kitchen Chemistry, published by
the Royal Society of Chemistry and distributed to six thousand schools
in the UK and Ireland. To date, it is the most successful book ever
produced by the Society.He opened his first London restaurant, Dinner, in the exclusive
Mandarin Oriental Hotel where he has abandoned his experimental
approach to food in favour of studied approach to classic English
cooking. Heston is represented in London, UK by Useful Talent.
scientific approach to cooking and gastronomy. He holds multiple
honorary degrees in recognition of his scientific approach to cooking.
He is the head chef of The Fat Duck, a three Michelin-starred
restaurant voted the best restaurant in the world in 2005, and the best
restaurant in the UK for a number of years. Additionally, it was voted
best restaurant in the world in 2005 by Restaurant magazine. Since that
date, it was awarded 2nd place in 2006, 2007, 2008 and 2009, 3rd in
2010 and 5th in 2011, and 12th in 2012.His reputation is based upon his constant and meticulous scientific
examination of food. This includes both the chemical processes
subjected to food structures during cooking, and also the inherent
physical properties of foodstuffs. Blumenthal's famously experimental
dishes include bacon and egg ice cream and snail porridge.Heston Blumenthal regularly collaborates with scientists such as Dr
Peter Barham, Reader of Physics at Bristol University and author of the
book The Science of Cooking, and Dr Charles Spence, an experimental
psychologist at the University of Oxford, with whom they experimented
on the use of headphones whilst eating.He has been a regular contributor to various BBC food programmes, has
written a number of books on cooking and recipes, and contributes to
newspapers such as The Guardian.Blumenthal has had numerous books published. His first book was Family
Food: A new approach to cooking in 2000. His second book was Heston
Blumenthal: In Search of Perfection in 2006 (in which he attempts to
find the best way of preparing classic dishes, including fish and chips
and Black Forest gateau). Heston Blumenthal: Further Adventures In
Search of Perfection was published in 2007 and The Big Fat Duck Cook
Book in 2008 published by Bloomsbury. "Heston Blumenthal at Home" was
published in late 2011 and is currently in the top 10 in the food and
drink category on Amazon's bestseller's list.The Big Fat Duck Cookbook is a 532 page cookbook written by Blumenthal
and published in 2008.Heston won the Food & Wine Personality of the Year Award - GQ Magazine,
Glenfiddich Awards in 2004.In 2005 he produced a series of six half-hour television programmes
called Kitchen Chemistry with Heston Blumenthal which were transmitted
on Discovery Science along with a book Kitchen Chemistry, published by
the Royal Society of Chemistry and distributed to six thousand schools
in the UK and Ireland. To date, it is the most successful book ever
produced by the Society.He opened his first London restaurant, Dinner, in the exclusive
Mandarin Oriental Hotel where he has abandoned his experimental
approach to food in favour of studied approach to classic English
cooking. Heston is represented in London, UK by Useful Talent.
Gia đình
- SpouseSusanna ?(? - present) (3 children)