From Cappuccino to the Cosmos
Walker & Company, Hardcover, 9780802713575, 194pp.
Publication Date: June 1, 2000
Along the way, he explores two of the oldest manufactured foams (bread and beer), explains the origin of the billions of polystyrene peanuts that fill our packages and enter our landfills, and shares the secret of cooking a great souffle and making a perfect cappuccino.
Perkowitz interviewed everyone from NASA scientists to renowned chefs in researching this book, which brings together the seemingly commonplace, the most recent technological breakthroughs and the very structure of our universe.