Coupon
What Einstein Told His Cook : Kitchen Science Explained
by Robert L. Wolke and Marlene Parrish


Overview -

"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?  Read more...


 
Paperback
  • $15.95

Add to Cart + Add to Wishlist

In Stock Online.

FREE Shipping for Club Members
 
> Check In-Store Availability

In-Store pricing may vary

 
 
New & Used Marketplace 35 copies from $5.99
 
Download

This item is available only to U.S. billing addresses.
 
 
 
 

More About What Einstein Told His Cook by Robert L. Wolke; Marlene Parrish
 
 
 
Overview

"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

"

 
Details
  • ISBN-13: 9780393329421
  • ISBN-10: 0393329429
  • Publisher: W. W. Norton & Company
  • Publish Date: October 2008
  • Page Count: 350


Related Categories

Books > Cooking > History
Books > Technology > Food Science

 
BAM Customer Reviews