So I dragged my partner to this bookshop, and asked them to open the book - it's wrapped in plastic and covered with cardboard which is also wrapped in plastic and then in a cardboard box. Which - you guessed it - is also wrapped in plastic. Very recycling friendly. Ennen, Steve (1 February 2002). "Taking flavor to the molecule". Food Processing. Archived from the original on 11 June 2014 . Retrieved 21 September 2012. (subscription required)

a b c "Heston Blumenthal: Why snail porridge consumes me". CNN. 14 September 2012 . Retrieved 21 September 2012. Fort, Matthew (19 April 2005). "A humble pub's extraordinary journey to gastronomic greatness". The Guardian . Retrieved 21 September 2012. Then he started watching Heston on tv, understanding more about how chefs get their ideas, thinking about what he does when he cooks... So I finally got this for him and he was the most happy I've ever seen him. Seriously. Siu, Beatrice (21 November 2012). "Celebrity chef identifies taxi victims". The Standard. Archived from the original on 6 April 2013.As many other reviewers have noted, this is not a typical recipe book. Chances are you'll never cook anything from it, or at least not without a lot of modification. The majority of the recipes require specialised equipment (immersion circulators, centrifuges, PacoJets, etc etc) and are impractical for home cooks. Nevertheless it is fascinating to read not only the recipes but the descriptions of how they were developed. A typical recipe development seems to take years: kernels of ideas crop up sporadically (in Heston's brain) and patiently wait to be combined with other ideas into a recipe that continues to evolve and change over time. Heston's descriptions of these ideas and the process he uses are intriguing, and he explains everything with a palpable sense of excitement and enthusiasm. a b "2005 Award Winners". The World's 50 Best Restaurants. Archived from the original on 27 October 2012 . Retrieved 21 September 2012.

Bacci, Francesca; Melcher, David (4 August 2011). Art and the Senses. OUP Oxford. p.227. ISBN 978-0-19-923060-0. Finally, the content: As a fellow who worked in restaurants for >10 years before returning to school and eventually becoming a scientist, I am ecstatic to see my twin loves, food and chemistry, brought together in such an over-the-top book. This book continues a recent trend toward popularizing and demystifying Molecular Gastronomy that includes such works as Grant Achatz' Alinea and Keller's Under Pressure: Cooking Sous Vide.

Rayner, Jay (19 October 2008). "First, take your snails and your porridge..." The Observer . Retrieved 21 September 2012. a b Hyslop, Leah (16 September 2015). "Michelin Guide 2016: Japanese restaurants in London win coveted stars". The Telegraph. Gladdis, Keith (21 November 2012). "Celebrity chef Heston Blumenthal's senior staff die in horror crash". Herald Sun. (subscription required)