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Synopsis
“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
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About the Author
Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.
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What Einstein Told His Cook: Kitchen Science Explained
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What Einstein Told His Cook : Kitchen Science Explained
Published by
Norton & Company, Incorporated, W. W., 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
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What Einstein Told His Cook â" Kitchen Science Explained
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What Einstein Told His Cook â" Kitchen Science Explained
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What Einstein Told His Cook : Kitchen Science Explained
Published by
Norton & Company, Incorporated, W. W., 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Used
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What Einstein Told His Cook : Kitchen Science Explained
Published by
Norton & Company, Incorporated, W. W., 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Used
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What Einstein Told His Cook : Kitchen Science Explained
Published by
Norton & Company, Incorporated, W. W., 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Used
Softcover
Seller: Better World Books: West, Reno, NV, U.S.A.
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What Einstein Told His Cook : Kitchen Science Explained
Published by
Norton & Company, Incorporated, W. W., 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Used
Softcover
Seller: Better World Books, Mishawaka, IN, U.S.A.
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What Einstein Told His Cook: Kitchen Science Explained
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