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What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Scienceby Robert L. Wolke
Synopses & Reviews
This sequel to the best-selling What Einstein Told His Cookcontinues 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 Postcolumn, "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.
The scientist in the kitchen tells us more about what makes our foods tick.
A sequel to the best-selling original exploration of the science of everyday food preparation continues the author's challenges of popular misconceptions, humorously informing readers about the chemical nature of foods and how such knowledge can enable better food and cooking choices. 70,000 first printing.
About the Author
Marlene Parrishis a noted food writer. She is the author of several books and is a columnist for thePittsburgh Post-Gazette.Robert L. Wolkeis a consulting editor for Cook's Illustrated. His Washington Postcolumn, "Food 101," ran for more than ten years, and his work regularly appears in both food and science magazines. He lives in Pittsburgh, Pennsylvania.
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