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

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W. W. Norton & Company, Jun 21, 2010 - Cooking
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"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?
  

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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

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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.

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