• Heston Blumenthal

  • The Biography of the World's Most Brilliant Master Chef
  • By: Chas Newkey-Burden
  • Narrated by: Richard Aspel
  • Length: 8 hrs and 23 mins
  • Unabridged
  • Release date: 07-24-12
  • Language: English
  • Publisher: Bolinda Publishing Pty Ltd
  • 3 out of 5 stars 3.0 (9 ratings)

Regular price: $24.47

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Publisher's Summary

Celebrity chef Heston Blumenthal is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment with new ways to tantalize diners' taste buds. The story of his life is every bit as colorful and attention-grabbing as his famous snail porridge and bacon-and-egg ice cream.
This biography traces his journey from a life-changing childhood holiday in France through to his brief apprenticeship in Raymond Blanc's restaurant, where he stood up to a kitchen bully. It follows him as - constantly pushing the boundaries of his work - he reached the top of his profession and was knighted by the Queen.

Here, for the first time, is the full inspirational story of the enthusiastic, self-taught genius who turned the world of cuisine on its head.
©2009 Chas Newkey-Burden (P)2011 Bolinda Publishing Pty Ltd.
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Customer Reviews

Most Helpful
2 out of 5 stars
By rpflex on 10-03-12

A love letter comprised of glowing reviews...

Would you try another book from Chas Newkey-Burden and/or Richard Aspel?


Would you ever listen to anything by Chas Newkey-Burden again?


Who would you have cast as narrator instead of Richard Aspel?

wouldn't help the story

What reaction did this book spark in you? Anger, sadness, disappointment?


Any additional comments?

If I want to read reviews, I know where to look. This book reads more like a Madison Ave press release, than a biography.

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3 of 3 people found this review helpful

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Customer Reviews

Most Helpful
5 out of 5 stars
By Amazon Customer on 01-21-18

Best book ever, recommend to anyone

Loved it, I'm a huge fan of heston and this book really ables you to reflect on his life and see what he's done in he brilliant career

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