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. $11.79, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2008 by W. W. Norton & Company.
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New. Trade paperback (US). Glued binding. 368 p. Contains: Line drawings, black & white, Charts. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $11.80, new condition, Sold by indoo rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2008 by W. W. Norton & Company.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $15.08, new condition, Sold by booksXpress, ships from Bayonne, NJ, UNITED STATES, published 2008 by W. W. Norton & Company.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $16.95, new condition, Sold by Hennessey + Ingalls rated 5.0 out of 5 stars, ships from Los Angeles, CA, UNITED STATES, published 2008 by W. W. Norton & Company.
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Seller's Description:
New. University of Pittsburgh chemistry professor and award-winning 'Washington Post' food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $25.20, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2008 by W. W. Norton & Company.
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.
