What Einstein Told His Cook: Kitchen Science Explained (Google eBook)
"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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Review: What Einstein Told His Cook: Kitchen Science ExplainedUser 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 ExplainedUser 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
What are all those special salts and tenderizers in the supermarket?
Chapter Three THE FAT OF THE LAND
Chapter Four CHEMICALS IN THE KITCHEN
What do home water filters do? Whats the difference between
Chapter Five TURF AND SURF
Chapter Six FIRE AND ICE
Chapter Seven LIQUID REFRESHMENT
microwave oven? Can the microwaves leak out of the