Robert L. Wolke

What Einstein Told His Cook: Kitchen Science Explained

Ebook (EPUB Format)

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 EverythingWolke, 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 l… Mehr

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Produktdetails

ISBN: 978-0-393-33987-1
EAN: 9780393339871
Produktnummer: 34245948
Verlag: W. W. Norton & Company
Sprache: Englisch
Erscheinungsjahr: 2010
Seitenangabe: 368 S.
Plattform: EPUB
Masse: 401 KB

Über den 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.