What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron ChefHave you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
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Chapter Two DOWN ON THE FARM
Chapter Four ABOVE THE FRUITED PLAIN
Chapter Six FROM SEA TO SHINING SEA
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alcohol amount apple atoms bacteria baking baking soda beans boiling bottarga bottle brown butter called calories carbohydrates carbon carotenoid cells cheese chemical chicken chlorophyll chocolate cloves coffee color compounds contain cooking cool dish dried drink enzyme essential oils fatty acids fermentation FICTIONARY fish flavor flour FOODIE’S FICTIONARY fresh fruits garlic grams green heat herbs hydrogen ice cream ingredients juice kilo kilo kilo label lemon liquid lycopene marinade meat milk minutes mixture molecules mussels myoglobin olive oil Oloroso onions oven oxidation oxygen paella pepper percent plant polenta potatoes protein rancidity recipe refrigerator rice roasting salt sauce scallops seeds serving shell shrimp Sidebar Science simmer slices smoke soaking soda sodium soy milk spices spoon starch sugar surface sweet tablespoons tannins teaspoon temperature there’s trans vanilla vegetables wasabi What’s wine yogurt yolks