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3 Home & Garden Cooking and Food- Gastronomic Literature

What Einstein Told His Cook 2 The Sequel: Further Adventures in Kitchen Science

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What Einstein Told His Cook 2 The Sequel: Further Adventures in Kitchen Science Cover

 

Synopses & Reviews

Publisher Comments:


Do you believe:
  • Baking soda in the refrigerator absorbs odors
  • A blood spot in an egg means it's fertilized
  • Double-yolk eggs hatch twin chicks
  • Bananas contain more calories as they ripen and get sweeter
  • "diver scallops" are harvested by scuba divers?
Have you ever wondered:
  • Why all cream cheese seems to come from Philadelphia
  • Whether your ice cream meets the legal maximum of 50% air
  • How to cool a drink with ice without watering it down
  • why onions make us cry
  • Why brick ovens bake better bread and pizza
  • Whether marinating works?

Synopsis:

The scientist in the kitchen tells us more about what makes our foods tick.

Synopsis:

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods--from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.

Synopsis:

In this sequel to "What Einstein Told His Cook," the scientist in the kitchen reveals more about what makes food tick. 20 illustrations.

About the Author

Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.Robert L. Wolke is a consulting editor for Cook's Illustrated. His Washington Post column, "Food 101," ran for more than ten years, and his work regularly appears in both food and science magazines. He lives in Pittsburgh, Pennsylvania.

Product Details

ISBN:
9780393058697
Author:
Wolke, Robert L
Publisher:
W. W. Norton & Company
Author:
Wolke, Robert L.
Author:
Parrish, Marlene
Subject:
Cookery
Subject:
Science
Subject:
Essays
Subject:
History
Subject:
Food Science
Subject:
Cooking and Food-General
Copyright:
Publication Date:
April 2005
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
20 illustrations.
Pages:
384
Dimensions:
9.6 x 6.6 x 1.6 in 1.755 lb

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Featured Titles » General
Health and Self-Help » Health and Medicine » Nutrition
Reference » Science Reference » Technology
Science and Mathematics » Agriculture » General
Science and Mathematics » Mathematics » Algebra » General

What Einstein Told His Cook 2 The Sequel: Further Adventures in Kitchen Science Used Hardcover
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Product details 384 pages W. W. Norton & Company - English 9780393058697 Reviews:
"Synopsis" by , The scientist in the kitchen tells us more about what makes our foods tick.
"Synopsis" by , This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods--from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
"Synopsis" by , In this sequel to "What Einstein Told His Cook," the scientist in the kitchen reveals more about what makes food tick. 20 illustrations.
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