What Einstein Told His Cook
Kitchen Science Explained
Seiten
2008
WW Norton & Co (Verlag)
978-0-393-32942-1 (ISBN)
WW Norton & Co (Verlag)
978-0-393-32942-1 (ISBN)
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award
"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything
“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
"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything
“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
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.
Erscheint lt. Verlag | 31.10.2008 |
---|---|
Verlagsort | New York |
Sprache | englisch |
Maße | 140 x 211 mm |
Gewicht | 305 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
Sachbuch/Ratgeber ► Natur / Technik | |
ISBN-10 | 0-393-32942-9 / 0393329429 |
ISBN-13 | 978-0-393-32942-1 / 9780393329421 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Liebenswerte Kneipen, Cafés und Restaurants in Freiburg & drumherum
Buch | Softcover (2023)
Rombach Druck- und Verlagshaus
19,90 €