What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook: Kitchen Science Explained
By:Robert L. Wolke
Published on 2010-06-21 by W. W. Norton & Company



|Wolke is Martha Stewart with a PhD.| —American Scientist |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

This Book was ranked at 24 by Google Books for keyword Cook.

Book ID of What Einstein Told His Cook: Kitchen Science Explained's Books is 8Lyrh2JXWuoC, Book which was written byRobert L. Wolkehave ETAG "bExcHaVjM2c"

Book which was published by W. W. Norton & Company since 2010-06-21 have ISBNs, ISBN 13 Code is 9780393339871 and ISBN 10 Code is 0393339874

Reading Mode in Text Status is true and Reading Mode in Image Status is false

Book which have "368 Pages" is Printed at BOOK under CategoryCooking

This Book was rated by 13 Raters and have average rate at "3.5"

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is falseand in ePub is true

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