What Einstein Told His Cook – Kitchen Science Explained : Kitchen Science Explained
Book Details
Format
Paperback / Softback
ISBN-10
0393329429
ISBN-13
9780393329421
Publisher
WW Norton & Co
Imprint
WW Norton & Co
Country of Manufacture
US
Country of Publication
GB
Publication Date
Aug 14th, 2008
Print length
368 Pages
Weight
306 grams
Dimensions
20.90 x 14.20 x 2.30 cms
Product Classification:
Popular scienceCookery / food & drink etcCookery / food and drink / food writing / cookbooks
Ksh 2,350.00
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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
“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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