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 |
From inside the book
Results 1-5 of 87
... chemistry professor , but Robert Wolke also has a tremendous sense of humor . Besides being packed with all kinds of interesting food science tidbits , this book is just plain funny . " -Saute Wednesday.com " Robert Wolke's terrific ...
... chemical reactions in simple terms . Whatever the magnitude of the topic , Wolke addresses it with the same ... Chemistry ALSO BY ROBERT L. WOLKE TEXTBOOKS Impact : Science on.
... Chemistry Explained TRADE BOOKS What Einstein Didn't Know : Scientific Answers to Everyday Questions What Einstein Told His Barber : More Scientific Answers to Everyday Questions What Einstein Told His Cook 2 : The Sequel ; Further ...
... CHEMICALS IN THE KITCHEN 93 What do home water filters do ? baking powder and baking soda ? • • What's the difference between · Is aluminum dangerous ? What • Artificial • is baking ammonia ? Sour salt ? Cream of tartar ? vanilla ? MSG ...
... chemical and physical prin- ciples that determine the properties and behavior of our foods . This book explains the science behind both the foods themselves and the tools we use to prepare them . Its organization and index have been ...
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 |
Other editions - View all
What Einstein Told His Cook: Kitchen Science Explained Robert L. Wolke,Marlene Parrish Limited preview - 2002 |