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What Einstein told his cook : kitchen science explained

Author: Robert L Wolke; Marlene Parrish
Publisher: New York : W.W. Norton, ©2002.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
Provides more than one hundred reliable and comical explanations for a variety of scientific questions related to the kitchen, food, and cooking.
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Genre/Form: Trivia and miscellanea
Miscellanea
Document Type: Book
All Authors / Contributors: Robert L Wolke; Marlene Parrish
ISBN: 0393011836 9780393011838 9780393329421 0393329429
OCLC Number: 1023768134
Target Audience: Adult
Description: xviii, 350 pages : illustrations ; 21 cm
Contents: Sweet talk --
The salt of the Earth --
The fat of the land --
Chemicals in the kitchens --
Turf and surf --
Fire and ice --
Liquid refreshment --
Those mysterious microwaves --
Tools and technology.
Responsibility: Robert L. Wolke ; with recipes by Marlene Parrish.

Abstract:

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  Read more...

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"You'd never think a food science book would be a page-turner, but from the moment I started reading Bob Wolke's wise, funny, fascinating book, I couldn't put it down. A must-read." -- Steven Read more...

 
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