What Einstein Told His Cook: Kitchen Science Explained - Paperback
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Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393329421ISBN-10:393329429UPC:9780393329421Book Category:Cooking, Technology & EngineeringBook Subcategory:History, Food Science, Essays & NarrativesSize:8.20 x 5.50 x 0.90 inchesWeight:0.6504Product ID:SC64BPXMYN
What Einstein Told His Cook: Kitchen Science Explained
"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...
Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393329421ISBN-10:393329429UPC:9780393329421Book Category:Cooking, Technology & EngineeringBook Subcategory:History, Food Science, Essays & NarrativesSize:8.20 x 5.50 x 0.90 inchesWeight:0.6504Product ID:SC64BPXMYN
Wolke, Robert L.: - 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.
Publisher: W. W. Norton & Company
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