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OP: Further Adventures in Search of Perfection

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by Heston Blumenthal

Bloomsbury Publishing, 2007. Hardcover. Very Good Plus. Signed first printing.

British chef Heston Blumenthal (1966– ) is no stranger to whimsy and curiosity, which makes him ideal for a show like the BBC’s In Search of Perfection and its sequel Further Adventures in Search of Perfection.

This 2007 cookbook, published in conjunction with the latter TV show, follows Blumenthal as he explores the origins of eight beloved and nearly ubiquitous dishes: the hamburger, fish pie, chicken tikka masala, risotto, peking duck, chilli con carne, baked Alaska, and trifle. 

Each section begins with an insider’s recap of the filming and interview process, the chef’s brain analytically churning and processing information from interviewees—from a New Haven burger slinger who will tell you “‘no’ in no uncertain terms” if you ask for ketchup and mustard to a cook in Delhi who accurately guesses the internal temperature of a tandoor within ten degrees.

After dispelling myths, and maybe creating some new ones, Blumenthal provides his own three-star Michelin twist on the dish. The risotto, for example, starts with a basmati-infused chicken stock, is mounted with toasted rice butter, finished with pandan cème fraîche, and served with a veloute “cappuccino,” which itself is garnished with mushroom powder, salt cubes, and rice tuiles.

An unused Very Good Plus first printing, signed by the chef.



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