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    What Einstein Told His Cook: Kitchen Science Explained (Paperback) By (author) Robert L. Wolke

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    DescriptionIn "What Einstein Told His Cook", 'an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible' ("The Observer"). 'Perfect reading for the room that can't be mentioned on the food and drink pages' ("The Guardian"), "What Einstein Told His Cook" engages cooks and chemists alike in providing reliable and witty explanations for the most burning food questions, while debunking misconceptions and helping interpret confusing advertising and labelling.


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  • Full bibliographic data for What Einstein Told His Cook

    Title
    What Einstein Told His Cook
    Subtitle
    Kitchen Science Explained
    Authors and contributors
    By (author) Robert L. Wolke
    Physical properties
    Format: Paperback
    Number of pages: 368
    Width: 140 mm
    Height: 206 mm
    Thickness: 23 mm
    Weight: 295 g
    Language
    English
    ISBN
    ISBN 13: 9780393329421
    ISBN 10: 0393329429
    Classifications

    Nielsen BookScan Product Class 3: T8.0
    LC subject heading:
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    DC22: 641.5
    BIC E4L: SCP
    BIC subject category V2: PDZ
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 26100
    B&T Modifier: Subject Development: 94
    BISAC V2.8: CKB041000
    Abridged Dewey: 641
    LC classification: TX
    LC subject heading:
    BISAC V2.8: CKB030000, TEC012000
    B&T Approval Code: A97406000
    BISAC V2.8: CKB071000
    DC22: 641.30015
    Thema V1.0: WB, TDCT
    Edition statement
    Reprint
    Illustrations note
    black & white line drawings, charts
    Publisher
    WW Norton & Co
    Imprint name
    WW Norton & Co
    Publication date
    31 October 2008
    Publication City/Country
    New York
    Author Information
    * Winner of the Gourmand World Cookbook Award, 2005.
    Review quote
    "an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible" (The Observer). "Perfect reading for the room that can't be mentioned on the food and drink pages" (The Guardian) "...a fascinating and humorous explanation of 130 kitchen mysteries and phenomena..." House and Garden "...a myth-busting compendium of scientific answers to culinary problems." Bee Wilson, New Statesman "A fascinating, accessible insight into the science of cookery." Waitrose Food Illustrated "an enjoyable second volume of scientific answers to culinary teasers. With recipes." (The Bookseller)."