+
mrouq | Oct 12, 201201:45 PM     3

My husband loves to use the ISI whip for espumas and make molecular kirs, and would like to learn more about molecular gastronomy in the home kitchen (I wouldn't mind either!); his birthday is coming up and he would be thrilled if I found him a short course on this as a present--does anyone have any suggestions or leads on this? I am looking for either a 1-day introduction or short course in molecular gastronomy, in Los Angeles--or ideally, if I could find a way for him to observe in the kitchen at a place like Bazaar/José Andrés. . . does anyone know of anything or have any ideas?

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes
Recipe Round-Ups

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes

by Alyssa Jung | If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly...

Slab Pies to Feed a Crowd This Thanksgiving
Recipe Round-Ups

Slab Pies to Feed a Crowd This Thanksgiving

by Jen Wheeler | Whether you're team pumpkin or team pecan, pie is by and large a sure bet for Thanksgiving dessert...

13 Common Cooking Mistakes to Avoid This Thanksgiving
Chowhound Lists

13 Common Cooking Mistakes to Avoid This Thanksgiving

by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...

A Keto Diet Approach to Thanksgiving Dinner
Recipe Round-Ups

A Keto Diet Approach to Thanksgiving Dinner

by David Watsky | It may sound like a herculean task but a keto Thanksgiving can be done and done well, leaving your...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.