Subject:

Heston Blumenthal

  • Blogs

    October 6, 2011

    Round two with Thanawat Bates, exec chef of the Palace Arms

    Thanawat Bates Palace Arms at the Brown Palace 321 17th Street 303-297-3111 www.brownpalace.com/dining This is part two of my interview with Thanawat Bates, exec chef of the Palace Arms at the Brown Palace. Part one of my interview with Bates ran yesterday. Favorite restaurant in America: I have s ... More >>

  • Blogs

    June 30, 2011

    Round two with Trattoria Stella's Valentino Ujkic

    Lori Midson​ Valentino Ujkic Trattoria Stella 3201 East Colfax Avenue 303-320-8635 http://trattoriastella.squarespace.com This is part two of my interview with Valentino Ujkic , executive chef of Trattroria Stella. Part one of that interview ran yesterday. Favorite restaurant in America: K ... More >>

  • Blogs

    August 9, 2010

    Would you pay $625 for a cookbook?

    ​A quick perusal of Amazon shows that Thomas Keller's French Laundry cookbook regularly costs $50, the same price Grant Achatz charges for Alinea at Home. Heston Blumenthal's larger volume of recipes, the Big Fat Duck, weighs in at a hefty $250. And Ferran Adria, of the soon-to-close molecular ... More >>

  • Blogs

    January 7, 2010

    Part two: Chef and Tell with Kyle Fitzgerald of the Old Blinking Light

    Lori MidsonKyle Fitzgerald, exec chef of Old Blinking Light​This is part two of my interview with Kyle Fitzgerald. To read part one, click here. Culinary inspirations: I wish I had some great story about my mom's kitchen, or the way I would watch my grandma bake, but my kitchen was never tha ... More >>

  • Blogs

    July 16, 2009

    The dangers of working with liquid nitrogen

    Ian Kleinman, a trained professionalGermany is now short one chef and the science of molecular gastronomy has claimed another victim. This, from the Daily Telegraph: "The 24-year-old chef was experimenting with a recipe involving liquid nitrogen, which is used by chefs including Heston Blumenthal to ... More >>

  • Dining

    April 16, 2009

    Ian Kleinman and O's get a rave from egullet

    Ian Kleinman, a trained professionalGermany is now short one chef and the science of molecular gastronomy has claimed another victim. This, from the Daily Telegraph: "The 24-year-old chef was experimenting with a recipe involving liquid nitrogen, which is used by chefs including Heston Blumenthal to ... More >>

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