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Book What Einstein Told His Cook: Kitchen Science Explained

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What Einstein Told His Cook: Kitchen Science Explained

2.2 (2581)

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    Available in PDF - DJVU Format | What Einstein Told His Cook: Kitchen Science Explained.pdf | Language: ENGLISH
    Robert L Wolke(Author)

    Book details


"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

4.3 (8560)
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Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 368 pages
  • Robert L Wolke(Author)
  • W. W. Norton & Company; Reprint edition (31 Oct. 2008)
  • English
  • 9
  • Science & Nature

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Review Text

  • By N. Wood on 7 September 2006

    I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book.Except that I have since found that book:"An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee.I would suggest this book to anyone who wants to dip their toes into a little food science; though I prefer McGee's heavier volume. I'd already wetted my toes, and was looking to submerge completely into greater detail.

  • By HiJaJo on 17 November 2011

    An entertaining read for those people interested in the science and chemistry of cooking. I read an excerpt on my Kindle in in S Africa on holiday and was able to tell the guide about the use of molasses (a waste product of the sugar industry) as a road surface in Swaziland!

  • By M. A. Harris on 25 February 2011

    A good Christmas present.

  • By Hubie on 14 January 2014

    Might be quite interesting will let you know when I get to it. Only another five more words to go


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