What Einstein Told His Cook: Kitchen Science Explained
Language: English
Published by W. W. Norton & Company, 2008
- Softcover
- Used

Seller: Goodwill of Silicon Valley, SAN JOSE, CA, U.S.A.Goodwill of Silicon Valley
AbeBooks seller since June 28, 2024
Condition: Used - Good
US$ 8.65
Quantity: 2 available
Add to basketItem description from seller
Seller Inventory # GWSVV.0393329429.G
- Title
- What Einstein Told His Cook: Kitchen Science Explained
- Author
- Wolke, Robert L.
- Publisher
- W. W. Norton & Company
- Publication year
- 2008
- Condition
- good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0393329429
- ISBN 13
- 9780393329421
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award
"[A]s good a read on the science of cooking as there is." ―Mark Bittman, author of How to Cook Everything
“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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Goodwill of Silicon Valley
SAN JOSE, CA, U.S.A.
AbeBooks seller since June 28, 2024
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Goodwill of Silicon Valley
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