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What Einstein Told His Cook: Kitchen Science Explained
Paperback - English

University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp. ...

"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

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ADDITIONAL INFO

ISBN
EAN
9780393329421
Publication Date
01/10/2008
Pages
350
Dimension
20.57cm x 13.97cm x 2.54cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
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About Author

Wolke, Robert L.
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.




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