Heston Blumenthal, the renowned chef and patron of The Fat Duck in Bray, Berkshire, tells of his 'Search for Total Perfection' in his latest book which he'll be signing at Selfridges on 30th July. The 'culinary alchemist', TV star (and saviour of Little Chef) talks about his unconventional cooking methods, all self-taught, which include using dry ice to fast freeze his famous egg-and-bacon ice cream. If you've seen him on the telly (the Victorian Feast one was riveting), read his column in the 'Times' or caught him being interviewed by Jonathan Ross you'll already know that Blumenthal's enthusiasm for science and cooking is infectious. This is a rare chance to meet the master chef and enjoy a small slice of his cooking advice - even if you can't afford a three course blow-out at his three Michelin starred restaurant.
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Heston Blumenthal, the renowned chef and patron of The Fat Duck in Bray, Berkshire, tells of his 'Search for Total Perfection' in his latest book which he'll be signing at 
