What Einstein Told His Cook

What Einstein Told His Cook : Kitchen Science Explained

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"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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  • Paperback | 368 pages
  • 139.7 x 205.74 x 22.86mm | 294.83g
  • WW Norton & Co
  • New YorkUnited States
  • English
  • Reprint
  • black & white line drawings, charts
  • 0393329429
  • 9780393329421
  • 33,736

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"Wolke... is one of the great demystifiers of science information... wonderful at answering those vexing food questions you always wondered about but never got around to investigating yourself." "The author... breathes fun and fact into his work, making this book a good choice for any cook."

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About Robert L. Wolke

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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