What Einstein Told His Cook: Kitchen Science Explained
Wolke, Robert L.
ISBN 10: 0393329429 ISBN 13: 9780393329421
Published by W. W. Norton & Company, 2008
Used
Paperback
From
ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
AbeBooks Seller since 2 July 2009
This specific item is no longer available.
About this Item
Description:
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0393329429I3N00
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
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.
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: What Einstein Told His Cook: Kitchen Science...
Publisher: W. W. Norton & Company
Publication Date: 2008
Binding: Paperback
Condition: Good
Dust Jacket Condition: No Jacket