What Einstein Told His Cook 2

The Sequel: Further Adventures in Kitchen Science

By Robert L. Wolke; Marlene Parrish; Marlene Parrish
(W. W. Norton & Company, Hardcover, 9780393058697, 384pp.)

Publication Date: April 2005

List Price: $25.95*
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Description
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods from 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.



About the Author
Robert L. Wolke is a professor emeritus of chemistry at the University of Pittsburgh and an award-winning food columnist for the "Washington Post". He is the author of "Chemistry Explained" and coauthor of "What Einstein Kept Under His Hat".

Marlene Parrish, a noted food writer, is a columnist for the "Pittsburgh Post-Gazette" and coauthor, with her husband, Robert L. Wolke, of two books on kitchen science.

Marlene Parrish, a noted food writer, is a columnist for the "Pittsburgh Post-Gazette" and coauthor, with her husband, Robert L. Wolke, of two books on kitchen science.
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