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 Robert L. Wolke provides reliable and witty explanations for your most burning food questions.
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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 Robert L. Wolke provides reliable and witty explanations for your most burning food questions.
Read Less
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $9.95, good condition, Sold by The Yard Sale Store rated 5.0 out of 5 stars, ships from Narrowsburg, NY, UNITED STATES, published 2012 by Tantor Audio.
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Good. 8 AUDIO CDs withdrawn from the library collection. Some library marking. We will polish the Audio CDs for a good listening. You will receive a reliable set. Enjoy this presentable AUDIO CD performance.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $54.57, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2012 by Tantor Media Inc.
What Einstein Told His Cook: Kitchen Science Explained is great in explaining why and why nots in the kitchen; is entertaining while seriously giving great tips and the recipes are top notch. It's a fantastic in a fantastic book.
keithM
Nov 24, 2007
Just great!
These two books (Einstein 1 and 2) are just wonderful resources for those of us who have wondered about some cooking "truths". Is Kosher salt more or less salty? Is it better in some way? Does baking soda remove odors from your fridge? How to remove red wine stains? Salt + soda water? (Answer: Oxy-bleaches are what works.) These books are great reading and I recommend them ahead of Harold McGee. Does searing your pot roast "seal in" the juices? NO! But, you should do it anyway, for the taste.
