What Einstein Told His Cook Kitchen Science Explained
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- Hardcover
- Taschenbuch
- eBook ausgewählt
- Hörbuch
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Form:Einzelkauf Download
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Sprache:Englisch
Fr. 17.90
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
21.06.2010
Verlag
W. W. Norton & CompanySeitenzahl
368 (Printausgabe)
Sprache
Englisch
EAN
9780393339871
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award
"[A]s good a read on the science of cooking as there is." Mark Bittman, author of How to Cook Everything
Wolke, longtime professor of chemistry and author of the Washington Post 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. Publishers Weekly
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