The chemistry professor columnist for the Washington Post's "Food 101" presents layperson explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths. 30,000 first printing.
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Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? This work provides plain explanations of kitchen mysteries, with a liberal seasoning of wit. Organized into basic categories for easy reference, this book 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 Robert L. Wolke debunks some widely held myths about foods and cooking.
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Hardcover. Condizione: Very Good. What Einstein Told His Cook: Kitchen Science Explained This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Codice articolo 7719-9780393011838
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