The Fat Duck Formula

He is the most acclaimed chef on the planet, with three Michelin stars to his name and a restaurant - the Fat Duck in Bray - which was recently crowned the best in the world.

Now Heston Blumenthal, the man who introduced the world to snail porridge and bacon-andegg ice cream, is turning his hand to teaching.

Blumenthal, who uses science to challenge the principles of traditional cookery, has teamed up with the Royal Society of

Chemistry to produce a school textbook which aims to make science fun by explaining the physics and chemistry behind the cooking process.

Copies of Kitchen Chemistry will go to every school in the country. The book explores everything from why saucepans stick, to the chemistry of baking powder - and includes experiments for pupils to carry out.

Blumenthal said: "We all know something about cooking but few of us are scientific experts. When I left school I had no scientific background whatsoever but through my love of cooking and a burning curiosity I have taught myself and come to understand the process."