What Einstein Told His Cook Kitchen Science Explained
What Einstein Told His Cook Kitchen Science Explained by Robert L. Wolke, published by W. W. Norton & Company on August 14, 2008, is a reprint edition comprising 368 pages. This book explores the science behind cooking through a series of questions and answers that delve into food chemistry. Wolke, a former chemistry professor, addresses common culinary queries, providing insights into topics such as the differences between various types of salt and the science behind sugar production.
Readers will find a blend of accessible explanations and practical recipes that illustrate scientific principles in cooking. The book covers methods and techniques that enhance culinary skills, including strategies for creating lump-free gravies and the chemistry involved in making meringues. With a focus on cooking and food science, this edition serves as a resource for those interested in understanding the underlying principles that govern food preparation and presentation.
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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
“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
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