What Einstein Told His Cook: Kitchen Science Explained
$21.16
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$21.16
Regular price
$23.28
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What Einstein Told His Cook: Kitchen Science Explained
$21.16
Sale price
$21.16
Regular price
$23.28
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Description
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 EverythingWolke, 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 Wolkes 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 SaltSeared BurgersWith its zest for the truth, this book will help cooks learn how to make more intelligent choices. Publishers Weekly
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This book is sold in used condition unless explicitly stated as new.
Condition is graded and described accurately. Some books may contain
previous owner's markings, highlights, or inscriptions. This product
may contain chemicals known to the State of California to cause cancer
or reproductive harm. For more information visit
www.P65Warnings.ca.gov
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