Heston is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment in ways to tantalise the taste-buds of diners at the Fat Duck restaurant. 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 then follows him as - constantly pushing the boundaries of his work - he reaches the top of his profession. Taking the reader behind the scenes of Heston's hit television shows, this book shows what drives this remarkable man to keep searching for ever more revolutionary ways to put more frisson into food. It is a story every bit as colourful and attention-grabbing as his famous snail porridge and bacon-and-eggs ice cream dishes.