Synopses & Reviews
This sequel to the best-selling 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 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.
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?
In this sequel to "What Einstein Told His Cook," the scientist in the kitchen reveals more about what makes food tick. 20 illustrations.
The scientist in the kitchen tells us more about what makes our foods tick.
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.