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The former chemistry professor-turned-columnist for the Washington Post's "Food 101" presents more than one hundred layperson explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths. Reprint.
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What Einstein Told His Cook: Kitchen Science Explained
Editore:
W. W. Norton & Company, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
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Da: medimops, Berlin, Germania
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Condizione: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present. Codice articolo M00393329429-G
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What Einstein Told His Cook: Kitchen Science Explained
Da: Buchpark, Trebbin, Germania
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Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher. Codice articolo 4439194/2
Quantità: 2 disponibili
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What Einstein Told His Cook: Kitchen Science Explained
Da: Buchpark, Trebbin, Germania
Valutazione del venditore 5 su 5 stelle
Condizione: Gut. Zustand: Gut | Sprache: Englisch | Produktart: Bücher. Codice articolo 4439194/3
Quantità: 1 disponibili
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What Einstein Told His Cook â" Kitchen Science Explained
Editore:
W. W. Norton & Company, 2008
ISBN 10: 0393329429
ISBN 13: 9780393329421
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Paperback
Da: WorldofBooks, Goring-By-Sea, WS, Regno Unito
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Paperback. Condizione: Fine. Codice articolo GOR011629640
Quantità: 1 disponibili
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What Einstein Told His Cook
Da: Rarewaves USA, OSWEGO, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. "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. Codice articolo LU-9780393329421
Quantità: 4 disponibili
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What Einstein Told His Cook
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. "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. Codice articolo LU-9780393329421
Quantità: 4 disponibili
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What Einstein Told His Cook: Kitchen Science Explained
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Valutazione del venditore 5 su 5 stelle
Condizione: New. "Wolke is Martha Stewart with a PhD." -American Scientist Num Pages: 368 pages, black & white line drawings, charts. BIC Classification: PDZ; WB. Category: (G) General (US: Trade). Dimension: 209 x 142 x 23. Weight in Grams: 308. . 2008. Paperback. . . . . Codice articolo V9780393329421
Quantità: Più di 20 disponibili
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What Einstein Told His Cook
Da: Rarewaves USA United, OSWEGO, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. "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. Codice articolo LU-9780393329421
Quantità: 4 disponibili
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What Einstein Told His Cook
Da: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo WB-9780393329421
Quantità: 7 disponibili
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What Einstein Told His Cook
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. "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. Codice articolo LU-9780393329421
Quantità: 4 disponibili