What Einstein Told His Cook: kitchen science explainedBy Robert L. Wolke; with recipes by Marlene Parrish
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. With its zest for the truth, this book will help cooks learn how to make more intelligent choices.
Copyright 2002 Cahners Business Information.
No comments:
Post a Comment