What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke

  • Meringue kisses

    from What Einstein Told His Cook: Kitchen Science Explained What Einstein Told His Cook by Robert L. Wolke

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: egg whites; superfine sugar
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  • ISBN 10 0393011836
  • ISBN 13 9780393011838
  • Linked ISBNs
  • Published Aug 21 2002
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company
  • Imprint WW Norton & Co

Publishers Text

Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous?


With the reliability that only a scientist can provide, Robert Wolke provides plain-talk explanations for kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions in his syndicated Washington Post column, Food 101.


Organized into basic categories for easy reference, this volume contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, he debunks some widely held myths about food and cooking.

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