What Einstein Told His Cook Kitchen Science Explained Robert L Wolke 9780393329421 Books Free Books FJP

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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

“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

Robert L. Wolke,What Einstein Told His Cook Kitchen Science Explained,W. W. Norton Company,0393329429,Essays Narratives,Reference,Cooking,Cooking.,Science,Science;Miscellanea.,COOKERY,COOKING / Essays Narratives,COOKING / History,COOKING / Methods / General,COOKING / Reference,Cooking / Wine,Essays,Food Drink / Cookery,Food Science,GENERAL,General Adult,General cookery,History,Non-Fiction,Popular science,Reference works,SCIENCE / Chemistry / General,SCIENCE / Philosophy Social Aspects,Technology Engineering/Food Science - General,United States,food chemistry

What Einstein Told His Cook Kitchen Science Explained Robert L Wolke 9780393329421 Books Reviews :

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

“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

Robert L. Wolke,What Einstein Told His Cook Kitchen Science Explained,W. W. Norton Company,0393329429,Essays Narratives,Reference,Cooking,Cooking.,Science,Science;Miscellanea.,COOKERY,COOKING / Essays Narratives,COOKING / History,COOKING / Methods / General,COOKING / Reference,Cooking / Wine,Essays,Food Drink / Cookery,Food Science,GENERAL,General Adult,General cookery,History,Non-Fiction,Popular science,Reference works,SCIENCE / Chemistry / General,SCIENCE / Philosophy Social Aspects,Technology Engineering/Food Science - General,United States,food chemistry

What Einstein Told His Cook Kitchen Science Explained [Robert L. Wolke] on . strongFinalist for the James Beard Foundation Book Award and the IACP Cookbook Awardbr /br / [A]s good a read on the science of cooking as there is. ―Mark Bittman

 

Product details Paperback 368 pages Publisher W. W. Norton & Company (August 14, 2008) Language English ISBN-10 0393329429

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