Former food scientist, writer and broadcaster
OK, my recipe for fizzy champagne jelly is the first one in the book, but the main reason for putting this high on my list is that it tells Heston's personal journey to success as well as including many recipes from his famous restaurant, with a bonus of chapters from a group of us who used to get together regularly to talk about the science of cooking and bemoan the name "molecular gastronomy" that actually started as a joke.
Food writer and cookbook author
The first cookbook I ever reviewed, but also the epitome of the gonzo chef book. This sucker is expensive, heavy, gigantic, gorgeous, egotistical, gilded, ridiculous, wonderful. I adore it.
Co-founder of ChefSteps and author
Chef and owner of EL COQ restaurant – one Michelin Star in Italy
Chef and restaurateur