"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 ...
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"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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Add this copy of What Einstein Told His Cook to cart. $17.08, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2008 by WW Norton & Co.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of What Einstein Told His Cook to cart. $18.15, new condition, Sold by Paperbackshop International rated 5.0 out of 5 stars, ships from Fairford, GLOS, UNITED KINGDOM, published 2008 by WW Norton & Co.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $14.94, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2008 by W. W. Norton & Company.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $15.29, new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2008 by W. W. Norton & Company.
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New. Trade paperback (US). Glued binding. 368 p. Contains: Line drawings, black & white, Charts. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $18.38, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2008 by W. W. Norton & Company.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $19.60, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2008 by W. W. Norton & Company.
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New. "Wolke is Martha Stewart with a PhD."-American Scientist Num Pages: 368 pages, black & white line drawings, charts. BIC Classification: PDZ; WB. Category: (G) General (US: Trade). Dimension: 209 x 142 x 23. Weight in Grams: 308. 2008. Paperback.....We ship daily from our Bookshop.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $23.95, new condition, Sold by Hennessey + Ingalls rated 5.0 out of 5 stars, ships from Los Angeles, CA, UNITED STATES, published 2008 by W. W. Norton & Company.
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New. University of Pittsburgh chemistry professor and award-winning 'Washington Post' food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $51.12, new condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2008 by W. W. Norton & Company.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $19.08, new condition, Sold by indoo rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2008 by W. W. Norton & Company.
What Einstein Told His Cook: Kitchen Science Explained is great in explaining why and why nots in the kitchen; is entertaining while seriously giving great tips and the recipes are top notch. It's a fantastic in a fantastic book.
keithM
Nov 24, 2007
Just great!
These two books (Einstein 1 and 2) are just wonderful resources for those of us who have wondered about some cooking "truths". Is Kosher salt more or less salty? Is it better in some way? Does baking soda remove odors from your fridge? How to remove red wine stains? Salt + soda water? (Answer: Oxy-bleaches are what works.) These books are great reading and I recommend them ahead of Harold McGee. Does searing your pot roast "seal in" the juices? NO! But, you should do it anyway, for the taste.
