Historic Heston is a culinary history book by renowned chef Heston Blumenthal. The book is a celebration of British cuisine and takes readers on a journey through time, exploring the history of food in Britain and the evolution of its flavours.

 

Blumenthal is best known for his experimental and innovative approach to cooking, and Historic Heston is no exception. The book features recipes that are inspired by centuries-old dishes, but with a modern twist that is sure to impress even the most discerning foodie. The research is deep and detailed, and many of the historic recipes have found homes in his restaurants such as The Fat Duck and Dinner by Heston.

One of the standout features of the book is its beautiful design. The photographs are stunning and the layout is both elegant and easy to follow. As with other projects Dave McKean provides quirky and humorous illustrations.

Each recipe is accompanied by a detailed description of its history, and Blumenthal’s commentary on the origins of each dish adds a personal touch that makes the book even more engaging. One my favourite parts is reading through recipe snippets in their original old English and scrying the meaning. Take this from ‘The Forme of Cury‘ (1390), often referred to as the first English cookbook we have evidence of:

“Take ryse and waisshe hem clene, and do hem in an erthen pot with gode broth and lat hem seeth wel. Aftirward take almaund mylke and do therto, and colour it with safroun & salt, & messe forth.”

I particularly enjoyed references to almond milk, an ingredient I definitely think of as a very modern thing!

The recipes themselves are complex and require a certain level of skill in the kitchen. Like The Fat Duck Cookbook I cannot see many people attempting any of the dishes. One of Heston’s most famous recipes is Meat Fruit, a chicken liver parfait enrobed in an orange jelly. I had a go at making Meat Fruit, with mixed results.

Blumenthal’s attention to detail is evident in every dish, and his passion for British cuisine shines through in every page. Whether you’re a seasoned chef or just starting out, there is something for everyone in this book.

One of the most interesting aspects of Historic Heston is the way in which Blumenthal blends traditional techniques with modern technology. He uses sous vide cooking, liquid nitrogen, and other cutting-edge techniques to create dishes that are both traditional and innovative. This approach is a testament to Blumenthal’s skill and creativity, and sets him apart as one of the most innovative chefs of our time.

The recipes themselves are diverse and cover a range of dishes, from simple soups and stews to more complex dishes like lamb with cucumber ketchup and pea puree. Each recipe is accompanied by a list of ingredients and detailed instructions to show you what goes into top-end food.

Overall, Historic Heston is a fantastic book for anyone interested in British cuisine and the history of food. Blumenthal’s passion and creativity are evident on every page, and the book is a testament to his skill as a chef. Whether you’re looking to expand your culinary horizons or simply want to try something new, this book is a must-read for any food lover.

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