What Einstein Told His Cook: Kitchen Science Explained

Nonfiction, Science & Nature, Science, Chemistry, General Chemistry, Food & Drink, Reference, Food Writing
Cover of the book What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke, W. W. Norton & Company
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Author: Robert L. Wolke ISBN: 9780393339871
Publisher: W. W. Norton & Company Publication: June 21, 2010
Imprint: W. W. Norton & Company Language: English
Author: Robert L. Wolke
ISBN: 9780393339871
Publisher: W. W. Norton & Company
Publication: June 21, 2010
Imprint: W. W. Norton & Company
Language: English

"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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

"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.

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