What Einstein Told His Cook - Kitchen Science Explained

Informationen zum Autor 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. Klappentext "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 Zusammenfassung 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

Product details

• Authors: Robert Wolke, Robert L. Wolke, Wolke Robert L.
• Publisher: Norton and Co Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 15.11.2008
• EAN: 9780393329421
• ISBN: 978-0-393-32942-1
• Dimensions: 138 mm x 205 mm x 20 mm
• Subjects: Guides > Food & drink; COOKING / General, popular science, SCIENCE / General, Cookery / food & drink etc, Food chemistry, Cookery / food and drink / food writing