Matt Gillan

This is my favourite book in my collection. I'm amazed at how many ingredients are combined to create the food of Alinea.

I received this book as present on my 18th Birthday. I found it inspiring and exciting, during my early years as a cook.

This was one of the first books I had from a foriegn chef. There were a lot of ingredients I'd never heard of before. I do think i was before it's time. Legendary chef!!

One of the most beautiful books ever! I bought the spanish version because the english wasn't out at the time. Technique after technique, that still blows my mind.

I've always been fascinated by the 'magic' of desserts. I would look through this book and try to understand all the different sponge and mousse techniques or just stare at some of the creations with in the book

Not a book I've picked up recently, but certainly one that inspired me in the early years of my career, and instilled certain practices that remain now.

A truly unique book with lots of personality. It's a breath of fresh air compared to what was available at the time. I think that makes it more inspirational.

The thing I love and enjoy about this book is that it is Heston. It's like being inside his head. The attention to detail in every aspect of every dish through out the book is phenominal. Each time you pick it up, you learn a little bit more about something else.

This book probably had one of the biggest impacts on me. It was one of the first in my collection and showed me what could be achieved if you work hard. It made me want to be good enough to work in a place like that, and cook food like he did.

I love this book. All the chefs that I looked up to (and still do) in one book. With their stories and how they got to where they are. I still find it very inspiring.