ISBN: 9780393329421 - what einstein told his cook: kitchen science explained (27 risultati)

Condizione: New. Brand New.

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.…

Condizione: New.

Paperback. Condizione: new. Paperback. Does drinking soft drink contribute to global warming? Why do we salt the water for boiling pasta? Why dont the amounts of fats on food labels add up? In this fun and accessible book, Robert L Wolke provides reliable and witty explanations to these and over 100 other everyday kitchen queries. In a humorous style Wolke debunks common kitchen misconceptions and helps readers to see through confusing food advertising and labeling. Just like having a scientist at your side, this book answers your questions in plain, non-technical terms. Discover why cooked foods turn brown, how to remove excess salt from soup and what makes a container microwave safe. 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 Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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.…

Paperback. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: New. pp. 368.

Condizione: New. pp. 368.

Paperback. Condizione: Brand New. reprint edition. 364 pages. 8.00x5.25x1.00 inches. In Stock.

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. . . . .

Condizione: new.

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. . . . . Books ship from the US and Ireland.…

Condizione: New. In English.

Condizione: New. pp. 368.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New.

Taschenbuch. Condizione: Neu. Neuware - '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.…

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.…

Paperback. Condizione: new. Paperback. Does drinking soft drink contribute to global warming? Why do we salt the water for boiling pasta? Why dont the amounts of fats on food labels add up? In this fun and accessible book, Robert L Wolke provides reliable and witty explanations to these and over 100 other everyday kitchen queries. In a humorous style Wolke debunks common kitchen misconceptions and helps readers to see through confusing food advertising and labeling. Just like having a scientist at your side, this book answers your questions in plain, non-technical terms. Discover why cooked foods turn brown, how to remove excess salt from soup and what makes a container microwave safe. 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 Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Condizione: new. Paperback. Does drinking soft drink contribute to global warming? Why do we salt the water for boiling pasta? Why dont the amounts of fats on food labels add up? In this fun and accessible book, Robert L Wolke provides reliable and witty explanations to these and over 100 other everyday kitchen queries. In a humorous style Wolke debunks common kitchen misconceptions and helps readers to see through confusing food advertising and labeling. Just like having a scientist at your side, this book answers your questions in plain, non-technical terms. Discover why cooked foods turn brown, how to remove excess salt from soup and what makes a container microwave safe. 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 Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condizione: NEW.

Condizione: New. 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 EverythingRobert L. Wolke, geboren 1928 in New York, studierte an der Cornell .

paperback. Condizione: New. In shrink wrap. Looks like an interesting title.

Taschenbuch. Condizione: Neu. What Einstein Told His Cook | Kitchen Science Explained | Robert L Wolke | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2008 | W. W. Norton & Company | EAN 9780393329421 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

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.…