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What Einstein Told His Cook
Kitchen Science Explained
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What Einstein Told His Cook
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
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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
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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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 aluminium 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
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
What Einstein Told His Cook is praised for its ability to demystify scientific concepts related to cooking in an engaging manner. The author infuses humour and clear explanations, making it valuable for cooks curious about the science behind everyday kitchen queries.
Book Details
INFORMATION
ISBN: 9780393329421
Publisher: WW Norton & Co
Format: Paperback / softback
Date Published: 31 October 2008
Country: United States
Imprint: WW Norton & Co
Audience: General / adult
DIMENSIONS
Spine width: 23.0mm
Width: 140.0mm
Height: 211.0mm
Weight: 286g
Pages: 368
About the Author
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.
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