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What Einstein Told His Cook

Kitchen Science Explained

by Robert L. Wolke

eBook

"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?


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Publisher: W. W. Norton & Company

Kindle Book

  • Release date: July 29, 2015

OverDrive Read

  • ISBN: 9780393339871
  • File size: 409 KB
  • Release date: June 21, 2010

EPUB eBook

  • ISBN: 9780393339871
  • File size: 409 KB
  • Release date: June 21, 2010


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Formats

Kindle Book
OverDrive Read
EPUB eBook

Languages

English

"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?


Expand title description text