What Einstein told his cook

Author

• Wolke, Robert L.

Additional Author(s)

-

Publisher

New York: W.W. Norton & Company, Inc., 2008

Language

English

ISBN

9780393329421

Series

Subject(s)

• COOKING
• SCIENCE-MISCELLANEA

Notes

. . Index: p. 331-350

Abstract

"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

Physical Dimension

Number of Page(s)

xv, 350 p.

Dimension

21 cm.

Other Desc.

-

Summary / Review / Table of Content

Sweet talk --
The salt of the Earth --
The fat of the land --
Chemicals in the kitchens --
Turf and surf --
Fire and ice --
Liquid refreshment --
Those mysterious microwaves --
Tools and technology.

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	00236/18	641.5 Wol W	Library - 7th Floor	Available