What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science: The Sequel v. 2

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9780393058697: What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science: The Sequel v. 2
Review:

"...you will love this book-perfect reading for the room that can't be mentioned on the food and drink pages." Richard Erlich, The Guardian "...Robert L. Wolke, an American food columnist and chemistry professor, manages to make the mysteries of food science funny and accessible." Caroline Boucher, The Observer "...contains a fascinating and humorous explanation of 130 kitchen mysteries and phenomena." House & Garden "A fascinating, accessible insight into the science of cookery." Waitrose Food Illustrated

From the Publisher:

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods-from 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, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," 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.

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Wolke, Robert L.; Parrish, Marlene
Editorial: WW Norton Co, United States (2013)
ISBN 10: 0393058697 ISBN 13: 9780393058697
Nuevos Tapa dura Cantidad: 1
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The Book Depository US
(London, Reino Unido)
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Descripción WW Norton Co, United States, 2013. Hardback. Estado de conservación: New. New.. 236 x 160 mm. Language: English . Brand New Book. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke s investigations into the science behind our foods-from 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, Food 101, Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, Sidebar Science, 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. Nº de ref. de la librería AAS9780393058697

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2.

Wolke, Robert L.; Parrish, Marlene
Editorial: WW Norton Co, United States (2013)
ISBN 10: 0393058697 ISBN 13: 9780393058697
Nuevos Tapa dura Cantidad: 1
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The Book Depository
(London, Reino Unido)
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Descripción WW Norton Co, United States, 2013. Hardback. Estado de conservación: New. New.. 236 x 160 mm. Language: English . Brand New Book. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke s investigations into the science behind our foods-from 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, Food 101, Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, Sidebar Science, 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. Nº de ref. de la librería AAS9780393058697

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Wolke, Robert L.; Parrish, Marlene
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Wolke, Robert L.; Parrish, Marlene
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Descripción W W Norton and Co Inc, 2005. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780393058697

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Wolke, Robert L.; Parrish, Marlene
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ISBN 10: 0393058697 ISBN 13: 9780393058697
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Descripción W. W. Norton and#38; Company, 2005. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780393058697

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Wolke, Robert L.; Parrish, Marlene
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Descripción W. W. Norton and#38; Company, 2005. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780393058697

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Descripción W. W. Norton & Company. Hardcover. Estado de conservación: New. 0393058697 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4752350

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Descripción WW Norton & Co. Hardback. Estado de conservación: new. BRAND NEW, What Einstein Told His Cook 2: The Sequel - Further Adventures in Kitchen Science, Robert L. Wolke, Marlene Parrish, This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods-from 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, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," 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. Nº de ref. de la librería B9780393058697

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Wolke, Robert L.; Parrish, Marlene
Editorial: W. W. Norton & Company (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
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Descripción W. W. Norton & Company, 2005. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0393058697

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