Product Description
The Science of Food
What Einstein Told His Cook: Kitchen Science Explained by Robert L Wolke is like having a scientist at your side to answer your questions in plain, nontechnical terms.
- Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations while debunking misconceptions and helping you to see through confusing advertising and labelling.
- Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminium 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.
- Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh and a food columnist for The Washington Post. As an educator and lecturer, he enjoys a national reputation for his ability to make science understandable and enjoyable.
- Paperback
- Pages: 368
- Published: 2008
- Language: English