What Einstein Told His Cook: Kitchen Science Explained
Nonfiction, Science & Nature, Science, Chemistry, General Chemistry, Food & Drink, Reference, Food Writing
| Author: | Robert L. Wolke | ISBN: | 9780393339871 |
| Publisher: | W. W. Norton & Company | Publication: | June 21, 2010 |
| Imprint: | W. W. Norton & Company | Language: | English |
| Author: | Robert L. Wolke |
| ISBN: | 9780393339871 |
| Publisher: | W. W. Norton & Company |
| Publication: | June 21, 2010 |
| Imprint: | W. W. Norton & Company |
| Language: | English |
"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science News
Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.
"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science News
Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.
