What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

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W. W. Norton & Company, Jan 12, 2011 - Cooking - 384 pages
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The scientist in the kitchen tells us more about what makes our foods tick.

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
 

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Contents

sterilize foods? Whats killing my aluminum cookware? Exactly
8
Chapter Two DOWN ON THE FARM
51
Chapter Three
107
Chapter Four ABOVE THE FRUITED PLAIN
147
Chapter Five
202
Chapter Six FROM SEA TO SHINING SEA
238
Chapter Seven
269
Chapter Eight
325
Chapter Nine GALLEY GEAR
367
Chapter Ten
417
Index
445
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About the author (2011)

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.

Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.

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