Deconstructing sauces

Wednesday, June 12, 2019
Newtown Cookery School, Edinburgh

In this summer evening demonstration at the Edinburgh New Town Cookery School, Lucinda Bruce-Gardyne, Founder of Genius Foods, and Dr Paul Clegg, a soft materials physicist at Edinburgh University, will be inviting the audience to join them in investigating how sauces and dressings are constructed and how this construction can go very wrong.

The sauces that work will be available for audience consumption along with nibbles, soft drinks and wine afterwards.  Book here.