The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foodsafrom the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, qFood 101, q Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, qSidebar Science, q which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.So if it would take 5 hours of simmering to bring dried garbanzos to a toothsome texture, you could do it in only 4 hours of ... You want enough cooking time to allow the softened beans to absorb and release flavors from and to whatever other ingredients are ... Over the centuries, many different traditional means of dealing with beans have evolved in different cultures, without much scientific justification.
|Title||:||What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science|
|Author||:||Robert L. Wolke|
|Publisher||:||W. W. Norton & Company - 2011-01-12|