Articles liés à What Einstein Told His Cook: Kitchen Science Explained

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

Wolke, Robert L.

 
9780393329421: What Einstein Told His Cook: Kitchen Science Explained
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

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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
non disponible