"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.
Pressestimmen
"an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible" (The Observer). "Perfect reading for the room that can't be mentioned on the food and drink pages" (The Guardian) "...a fascinating and humorous explanation of 130 kitchen mysteries and phenomena..." House and Garden "...a myth-busting compendium of scientific answers to culinary problems." Bee Wilson, New Statesman "A fascinating, accessible insight into the science of cookery." Waitrose Food Illustrated "an enjoyable second volume of scientific answers to culinary teasers. With recipes." (The Bookseller)."
Bewertungen
0 Bewertungen
Es wurden noch keine Bewertungen abgegeben. Schreiben Sie die erste Bewertung zu "What Einstein Told His Cook" und helfen Sie damit anderen bei der Kaufentscheidung.