What Einstein Told His Cook: Kitchen Science Explained (Google eBook)

Front Cover
W. W. Norton & Company, Jun 21, 2010 - Cooking
18 Reviews

"Wolke is Martha Stewart with a PhD."—?American Scientist?

"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?
  

What people are saying - Write a review

User ratings

5 stars
5
4 stars
4
3 stars
5
2 stars
3
1 star
1

Review: What Einstein Told His Cook: Kitchen Science Explained

User Review  - Gilmara Mendes - Goodreads

This was a hard book for me to finish, not because it was boring, but because it was hard for me. In his introduction the author says he will to try to make things easy for you to understand the book ... Read full review

Review: What Einstein Told His Cook: Kitchen Science Explained

User Review  - Jon - Goodreads

This book has a poor title. It should be "What Pasteur Told His Cook" or "What Nobel Told His Cook." Don't be fooled by the title. There is no physics in this book. It's all chemistry. And quite ... Read full review

Contents

Chapter One SWEET TALK
3
What are all those special salts and tenderizers in the supermarket?
39
Chapter Three THE FAT OF THE LAND
65
Chapter Four CHEMICALS IN THE KITCHEN
93
What do home water filters do? Whats the difference between
110
Chapter Five TURF AND SURF
124
Chapter Six FIRE AND ICE
177
Chapter Seven LIQUID REFRESHMENT
215
Chapter Eight
250
microwave oven? Can the microwaves leak out of the
261
Further Reading
321
Copyright

Common terms and phrases

About the author (2010)

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.

Bibliographic information