What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook: Kitchen Science Explained

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qWolke is Martha Stewart with a PhD.qa€”?American Scientist? qWolke, 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.qa€”?Publishers Weekly?Why do some a€œmicrowave safea€ containers still get hot in the oven? ... Why does microwave-cooked food cool off faster than food cooked in a conventional oven? . . . and more. Chapter NINE ... How do pressure cookers work? a€c How doanbsp;...

Title:What Einstein Told His Cook: Kitchen Science Explained
Author:Robert L. Wolke
Publisher:W. W. Norton & Company - 2010-06-21


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