Artículos relacionados a What Einstein Told His Cook: Kitchen Science Explained
Sinopsis
“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
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca del autor
Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.
"Sobre este título" puede pertenecer a otra edición de este libro.
Resultados de la búsqueda para What Einstein Told His Cook: Kitchen Science Explained
Imagen de archivo
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
WW Norton & Co, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Paperback
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Very Good. ?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. Nº de ref. del artículo: CIN0393329429VG
Comprar usado
EUR 4,11
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 2 disponibles
Imagen de archivo
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
WW Norton & Co, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Paperback
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Fair. ?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. Nº de ref. del artículo: 00094296553
Comprar usado
EUR 4,11
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 7 disponibles
Imagen de archivo
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
WW Norton & Co, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Paperback
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Good. ?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. Nº de ref. del artículo: 00108868681
Comprar usado
EUR 4,11
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 12 disponibles
Imagen del vendedor
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
W. W. Norton & Company, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Tapa blanda
Librería: Zoom Books Company, Lynden, WA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Nº de ref. del artículo: ZBV.0393329429.VG
Comprar usado
EUR 4,12
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
W. W. Norton & Company, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Tapa blanda
Librería: 2nd Life Books, Burlington, NJ, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Nº de ref. del artículo: BXM.ESFM
Comprar usado
EUR 1,73
Envío por EUR 3,56
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
W. W. Norton & Company, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Tapa blanda
Librería: 2nd Life Books, Burlington, NJ, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Nº de ref. del artículo: BXM.F0PC
Comprar usado
EUR 1,86
Envío por EUR 3,56
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
W. W. Norton & Company, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Tapa blanda
Librería: Greenworld Books, Arlington, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Nº de ref. del artículo: GWV.0393329429.VG
Comprar usado
EUR 5,51
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 2 disponibles
Imagen de archivo
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
W. W. Norton & Company, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Tapa blanda
Librería: More Than Words, Waltham, MA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. A sound copy with only light wear. Overall a solid copy at a great price! Nº de ref. del artículo: BOS-G-02h-02097
Comprar usado
EUR 2,08
Envío por EUR 3,56
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen de archivo
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
WW Norton & Co, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Paperback
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: Very Good. ?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. Nº de ref. del artículo: CIN0393329429VG
Comprar usado
EUR 5,94
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 2 disponibles
Imagen de archivo
What Einstein Told His Cook: Kitchen Science Explained
Publicado por
WW Norton & Co, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
Antiguo o usado
Paperback
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: Good. ?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. Nº de ref. del artículo: CIN0393329429G
Comprar usado
EUR 5,94
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 12 disponibles