clock menu more-arrow no yes mobile

Filed under:

Blumenthal's Historic Heston Will Be Re-Released as a Pared Down, Less Expensive Book

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Cover Art: Amazon

Historic Heston, the multi-award-winning cookbook from British chef Heston Blumenthal that was first released last October, will be re-released as a less expensive volume later this year. Historic Heston received three James Beard Awards, including the coveted Cookbook of the Year honor. Representatives for Blumenthal confirm via email that the new edition will go on sale in the U.S. on October 14 of this year. The 432-page version is expected to cost $65, which is $135 less than the original.

Interestingly, the reformatted version of Historic Heston is actually 16 pages longer than the original; it otherwise appears to be modeled after the first edition. Recipes include the one for meat fruit (1500), that is served at Blumenthal's popular London restaurant Dinner. Artist Dave McKean was hired to do the cover illustration as well as illustrations throughout the book.

The move to re-release a more approachable version of an intimidatingly pricey cookbook mirrors one the publisher, Bloomsbury USA, made for Blumenthal's first book: After The Big Fat Duck Cookbook ($250) hit bookstores, The Fat Duck Cookbook, a version targeted at home-cooks and listed at a far reduced price ($50) was released. Here's the press release regarding the less expensive version of Historic Heston:

Historic Heston
HISTORIC HESTON by Heston Blumenthal
Publication date: October 14, 2014
Hardback; $65.00; 432 pages
ISBN: 978-1-40885-757-1

Winner of Three James Beard Awards:
Cookbook of the Year, Cooking from a Professional Point of View, and Photography

Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, is out to reclaim the grand old tradition of British gastronomy. The HISTORIC HESTON is a culinary history of Britain, containing recipes from medieval to late-Victorian eras that Heston has deconstructed and reinvented, including meat fruit (1500), quaking pudding (1660), and mock turtle soup (1892). For each recipe, Heston examines the obscure history of its invention, the social context of the dish, and the science that makes it work.

This glorious book also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and the double Michelin-starred Dinner, which is ranked 7th in the World's 50 Best Restaurants. With a beautiful cover illustrated by the genius that is Dave McKean, his illustrations throughout, and some of the most superb food photography you'll ever see, the newly repackaged smaller edition of HISTORIC HESTON is a book to treasure.

· First Look: Heston Blumenthal's Historic Heston [-E-]
· Historic Heston: Hardcover on Amazon [Amazon]
· All Heston Blumenthal Coverage on Eater [-E-]