| What Einstein Told His Cook: Kitchen Science Explained Contributor(s): Wolke, Robert L. (Author) |
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ISBN: 0393329429 ISBN-13: 9780393329421 Publisher: W. W. Norton & Company OUR PRICE: $15.26 Product Type: Paperback - Other Formats Published: October 2008 Annotation: "Like having a scientist at your side to answer your questions in plain, non-technical language."--"Science News" Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In "What Einstein Told His Cook," University of Pittsburgh chemistry professor emeritus and award-winning "Washington Post" food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, "What Einstein Told His Cook" engages cooks and chemists alike. |
| Additional Information |
| BISAC Categories: - Cooking | History - Technology & Engineering | Food Science - General - Cooking | Essays & Narratives |
| Dewey: 641.5 |
| Physical Information: 0.9" H x 5.5" W x 8.2" (0.65 lbs) 368 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: "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 |
Contributor Bio(s): Wolke, Robert L.: - 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. |