Heston Blumenthal:

Heston Blumenthal (born 27 May 1966 in London) is an English celebrity chef and owner of the restaurant The Fat Duck, with 3 stars at the Michelin Guide awards, located in Bray, Berkshire (England).

The Fat Duck is voted best restaurant in the world by Restaurant magazine in 2005. His restaurant has been a perennial runner-up to Ferran Adrià of El Bulli in the world rankings.

Heston Blumenthal is also known for presenting TV shows about competitive cookery and food, and write cookbooks based on his best recipes.

Heston Blumenthal's signature dishes include snail porridge and parsnip cereal. He cooks an exceptional cuisine, an inviting and sophisticated setting crafted. He will take you on a journey through tasty, deep-rooted and nouvelle cuisine to a sensation of well-being that swells into a crescendo as the meal progresses.

Heston Blumenthal is one of only four chefs in the UK to maintain three Michelin Stars for his restaurant (the others being Gordon Ramsay and Alain Ducasse).

Meal Price: Menu: 160£ (only one menu)
Restaurant: www.fatduck.co.uk

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Heston Blumenthal's Recipes: Celebrity & Menu

Heston Blumenthal is a proponent of modern cooking; he opened his own research and development kitchen. He is a molecular gastronomist, though he dislikes the term, believing it makes the practice sound "complicated" and "elitist." He holds multiple honorary degrees in recognition of his scientific approach to cooking. Heston Blumenthal is a proponent of low temperature, ultra-slow cooking, whereby a joint of meat is cooked for up to 24 hours so as to contain the fat content while preventing collagen molecules from re-forming within the meat. Blumenthal is also a proponent of the Sous-vide cooking technique. Sous-vide, which means "under vacuum" in French is a technique that entails cooking something that has been vacuum sealed in a plastic bag.

Heston Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world."

Heston Blumenthal's Recipes:

Heston Blumenthal's Cooking Tips:

Cooking tips techniques for beginner and intermediate cooks by Heston Blumenthal. Discover the best cooking tips to make life easier in the kitchen! Celebrity Chefs are so influential and have great tips and recipes for easy every cooking that are easy to follow both for every day and for special occasions.

Celebrity Chef Tips On General Shelf Lives For Common Items by Heston Blumenthal:

- Flour unopened: up to 12 months. Opened: 6-8 months.
- Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor.
- Brown sugar unopened: 4 months.
- Confectioners sugar unopened: 18 months.
- Solid shortening unopened: 8 months. Opened: 3 months.
- Cocoa unopened: indefinitely. Opened: 1 year.
- Whole spices: 2-4 years. Whether or not opened.
- Ground spices: 2-3 years. Whether or not opened.
- Paprika, red pepper and chili powder: 2 years
- Baking soda unopened: 18 months. Opened: 6 months.
- Baking powder unopened: 6 months. Opened: 3 months.
- Cornstarch: 18 months. Whether or not opened.
- Dry pasta made without eggs unopened: 2 years. Opened: 1 year.
- Dry egg noodles unopened: 2 years. Opened: 1-2 months.
- Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
- Honey: 1 year. Whether or not opened.
- Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
- Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
- Peanut butter unopened: 6-9 months. Opened: 2-3 months.

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