What Einstein Told His Cook: Kitchen Science Explained - Couverture souple

Wolke, Robert L.

Couverture souple

ISBN 10 : 0393329429 ISBN 13 : 9780393329421

Editeur : WW Norton & Co, 2008

Synopsis

"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

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: WW Norton & Co
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 0393329429
• ISBN 13: 9780393329421
• Reliure: Broché
• Nombre de pages: 368
• Coordonnées du fabricant: non disponible
• Personne responsable: Buchpark GmbH; gpsr@buchpark.de; ; Krügerweg 1; Trebbin; Brandenburg; 14959; Allemagne