This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods?rom the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods?rom the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...?Do you often find...
Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert...
What Is Told is a masterful novel that sprints across generations, centuries and continents. In a spirited narrative that travels from old Ukraine to New Jersey, Askold Melnyczuk follows his...
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures,...
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