What Einstein Told His Cook: Kitchen Science Explained

Wolke, Robert L.

ISBN 10: 0393329429 / ISBN 13: 9780393329421

Edité par W. W. Norton & Company, 2008

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G0393329429I4N00

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

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 bibliographiques

Titre : What Einstein Told His Cook: Kitchen Science...
Éditeur : W. W. Norton & Company
Date d'édition : 2008
Reliure : Paperback
Etat : Very Good
Etat de la jaquette : No Jacket