What Einstein told his cook
Not available
New York
9780393329421
Not available
Not available
Not available
"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
xv, 350 p.
21 cm.
Not available
Sweet talk --
The salt of the Earth --
The fat of the land --
Chemicals in the kitchens --
Turf and surf --
Fire and ice --
Liquid refreshment --
Those mysterious microwaves --
Tools and technology.
The salt of the Earth --
The fat of the land --
Chemicals in the kitchens --
Turf and surf --
Fire and ice --
Liquid refreshment --
Those mysterious microwaves --
Tools and technology.
| Access no. | Call number | Location | Status |
|---|---|---|---|
| 00236/18 | 641.5 Wol W | Library - 7th Floor | Available |
