What Einstein Told His Cook: Kitchen Science Explained - Tapa blanda

Wolke, Robert L.

 
9780393329421: What Einstein Told His Cook: Kitchen Science Explained
Tapa blanda
ISBN 10: 0393329429 ISBN 13: 9780393329421
Editorial: WW Norton & Co, 2008

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

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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.

Editorial
WW Norton & Co
Año de publicación
2008
Idioma
Inglés
ISBN 10 
0393329429
ISBN 13 
9780393329421
Encuadernación
Tapa blanda
Número de páginas
368
Contacto del fabricante
no disponible
Persona responsable
no disponible

Otras ediciones populares con el mismo título

9780393011838: What Einstein Told His Cook: Kitchen Science Explained

Edición Destacada

ISBN 10:  0393011836 ISBN 13:  9780393011838
Editorial: W. W. Norton & Company, 2002
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