What Einstein Told His Cook: Kitchen Science ExplainedFinalist for the James Beard Foundation Book Award and the IACP Cookbook Award “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 |
Contents
3 | |
Chapter Three | 65 |
Chapter Four | 93 |
Chapter Five | 124 |
gas better for grilling? Whats the best way to defrost | 178 |
more | 187 |
Chapter Seven LIQUID REFRESHMENT | 215 |
difference between a tea and a tisane? What makes soft drinks | 230 |
Chapter Eight | 250 |
to stand for a while? Why | 257 |
microwave oven? Can the microwaves leak out of the | 261 |
Further Reading | 321 |
Chapter Two THE SALT OF THE EARTH | 334 |
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What Einstein Told His Cook: Kitchen Science Explained Robert L. Wolke,Marlene Parrish Limited preview - 2002 |