What Einstein Told His Cook: Kitchen Science ExplainedFinalist for the James Beard Foundation Book Award and the IACP Cookbook Award “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 |
Contents
3 | |
What are all those special salts and tenderizers in the supermarket? | 39 |
Chapter Three THE FAT OF THE LAND | 65 |
Chapter Four CHEMICALS IN THE KITCHEN | 93 |
What do home water filters do? Whats the difference between | 110 |
Chapter Five TURF AND SURF | 124 |
Chapter Six FIRE AND ICE | 177 |
Chapter Seven LIQUID REFRESHMENT | 215 |
Chapter Eight | 250 |
microwave oven? Can the microwaves leak out of the | 261 |
Further Reading | 321 |
Other editions - View all
What Einstein Told His Cook: Kitchen Science Explained Robert L. Wolke,Marlene Parrish Limited preview - 2002 |