What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook: Kitchen Science Explained

<p><strong>Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award<br /><br /> "[A]s good a read on the science of cooking as there is." €•Mark Bittman, author of <em>How to Cook Everything</em></strong></p><p>€œWolke, longtime professor of chemistry and author of the <em>Washington Post</em> column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke€s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers€¦With its zest for the truth, this book will help cooks learn how to make more intelligent choices.€ €•<em>Publishers Weekly</em></p>