What Einstein Told His Cook by Robert L. Wolke - 9780393329421
\u201CWolke, 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\u2019s 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\u2026With its zest for the truth, this book will help cooks learn how to make more intelligent choices.\u201D \u2014Publishers Weekly
What Einstein Told His Cook \u2013 Kitchen Science Explained
Kitchen Science Explained
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Details:What Einstein Told His Cook by Robert L. Wolke - 9780393329421
\u201CWolke, 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\u2019s 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\u2026With its zest for the truth, this book will help cooks learn how to make more intelligent choices.\u201D \u2014Publishers Weekly
What Einstein Told His Cook \u2013 Kitchen Science Explained
Kitchen Science Explained
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Please note: the price advertised is as low as ;
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\u201CWolke, 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\u2019s 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\u2026With its zest for the truth, this book will help cooks learn how to make more intelligent choices.\u201D \u2014Publishers Weekly
What Einstein Told His Cook \u2013 Kitchen Science Explained
Kitchen Science Explained
Free UK delivery on this item.
This brand new item is available with free UK delivery using Royal Mail tracked services.
Please note: the price advertised is as low as ;
Product Specifications
General | |
|---|---|
Brand | WW Norton & Co |
format | trade paperback |
Language | english |
type | not available |
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