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Heston Blumenthal

Chef who uses science as the basis of his recipes and author of The Fat Duck Cookbook...

27/05/1966 -

Heston Blumenthal is often called a 'culinary alchemist' rather than a chef. His scientific approach to cookery has led to his restaurant,The Fat Duck, achieving three Michelin stars and the reputation of being the best restaurant in Britain.

Blumenthal is a famous proponent of multi-sensory cooking. He claims that, as eating is a complete sensory experience, it only makes sense to try to amplify the engagement with all five of our senses. This includes serving meals that come with particular soundtracks to listen to while you eat.

Before opening The Fat Duck in 1995 in Bray, Berkshire, Blumenthal's only professional experience was a week long work experience placement in Raymond Blanc's kitchen.The Fat Duck is only one of four restaurants in the UK to have obtained three Michelin stars. He has also opened a restaurant called Dinner in London which received its second Michelin star in the 2014 Michelin Guide.

Book and writing awards

Gourmand World Cookbook Awards, Best Cookbook of the Year Worldwide 2004 (Family Food), Guild of Food Writers Food Book of the Year 2009 (The Fat Duck Cookbook), British Book Awards Design and Production Award 2009 (The Fat Duck Cookbook)

Similar authors to Heston Blumenthal

Marcus Wareing and Ferran Adria

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Cooking by the book - Ottolenghi's Jerusalem

Posted on 3rd Feb, 2013

In a new series, Bea Carvalho from our non-fiction buying team cooks her way through some of her favourite recipe books to test out some of their recipes, and let you know what they're really like to cook from. This week, she is looking at Jerusalem by Yotam Ottolenghi and Sami Tamimi.