What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke
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- ISBN 10 0393329429
- ISBN 13 9780393329421
- Published Oct 17 2008
- Format Paperback
- Page Count 368
- Language English
- Countries United States
- Publisher W. W. Norton & Company
Publishers Text
"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science News Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.Other cookbooks by this author
- O Que Einstein Disse A Seu Cozinheiro - Vol 1 (Em Portugues do Brasil)
- What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
- What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
- What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
- What Einstein Kept Under His Hat (Library Edition): Secrets of Science in the Kitchen
- What Einstein Told His Cook: Kitchen Science Explained
- What Einstein Told His Cook: Kitchen Science Explained
- What Einstein Told His Cook: Kitchen Science Explained
- What Einstein Told His Cook: Kitchen Science Explained
- What Einstein Told His Cook 2: The Sequel, Further Adventures In Kitchen Science
