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What Einstein Told His Cook: Kitchen Science Explained
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What Einstein Told His Cook: Kitchen Science Explained Paperback - 2008

by Robert L. Wolke

University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.


From the publisher

"Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers...With its zest for the truth, this book will help cooks learn how to make more intelligent choices." --Publishers Weekly

Details

  • Title What Einstein Told His Cook: Kitchen Science Explained
  • Author Robert L. Wolke
  • Binding Paperback
  • Edition Reprint
  • Pages 368
  • Volumes 1
  • Language ENG
  • Publisher W. W. Norton & Company, U.S.A.
  • Date 2008-08
  • Illustrated Yes
  • Features Bibliography, Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
  • ISBN 9780393329421 / 0393329429
  • Weight 0.65 lbs (0.29 kg)
  • Dimensions 8.2 x 5.5 x 0.9 in (20.83 x 13.97 x 2.29 cm)
  • Library of Congress subjects Science, Cooking
  • Dewey Decimal Code 641.5
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What Einstein Told His Cook: Kitchen Science Explained
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