What Einstein Told His Cook: Kitchen Science Explained Book + PRICE WATCH * Amazon pricing is not included in price watch

What Einstein Told His Cook: Kitchen Science Explained Book

“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 WeeklyRead More

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  • BookDepository

    What Einstein Told His Cook : Paperback : WW Norton & Co : 9780393329421 : 0393329429 : 18 Dec 2013 : Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is."" -Mark Bittman, author of How to Cook Everything"

  • Blackwell

    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. In What Einstein Told His...

  • Waterstones

    Engages cooks and chemists alike in providing explanations for some of the most burning food questions, while debunking misconceptions and helping interpret confusing advertising and labelling.

  • 0393329429
  • 9780393329421
  • RL Wolke
  • 31 October 2008
  • W. W. Norton & Co.
  • Paperback (Book)
  • 368
  • Reprint
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