Molecular Gastronomy Cooking Classes

Things to do

Lead by Jozef Yousef the first half of this four-hour workshop will concentrate on the basics of molecular gastronomy, as outlined in his book 'Molecular Gastronomy at Hom'. After a lunch break keen cooks will learn techniques including spherification (you’ll be able to make your own bubble tea bubbles), hot gels, agar agar spaghetti and foams. Tickets can be booked online in advance. 


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