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What Einstein Told His Cook 2: Further Adventures in Kitchen Science

Wolke, Robert L.

643 ratings by Goodreads
ISBN 10: 0393058697 / ISBN 13: 9780393058697
Published by W W Norton & Co Ltd, New York, 2005
New Condition: New Hardcover
From Rose's Books IOBA (Harwich Port, MA, U.S.A.)

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About this Item

New York: Norton, 2005. First edition. 8vo. Cloth binding, 464 pp. Do you believe that baking soda in your fridge absorbs odors or wonder why onions make us cry? Using the same plain language that made the first What Einstein Told His Cook a hit, Robert L. Wolke combines the authority of a scientist with the clarity and wit of a great teacher. Here he continues to bridge the gap between chemist and cook, as well as folks who are just curious about the world around them. During more than seven years of writing a column for the Washington Post, Wolke has learned what cooks need and want to know and here answers more than 150 of their questions in everyday, non-technical language. New in new dustjacket, protected with a mylar cover. Bookseller Inventory # 012965

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Bibliographic Details

Title: What Einstein Told His Cook 2: Further ...

Publisher: W W Norton & Co Ltd, New York

Publication Date: 2005

Binding: Cloth

Book Condition:New

Dust Jacket Condition: New

Edition: First Edition

About this title

Synopsis:

The scientist in the kitchen tells us more about what makes our foods tick.

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods―from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations

About the Author:

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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