What Einstein Told His Cook: Kitchen Science Explained info
"Wolke is Martha Stewart with a PhD."―?American Scientist? "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?Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 oth
Are you looking for place to read full E-Books without downloading? Here you can read What Einstein Told His Cook: Kitchen Science Explained. You can also read and download new and old full E-Books. Enjoy and relax Reading full What Einstein Told His Cook: Kitchen Science ExplainedBooks online.
