What Einstein Told His Cook: Kitchen Science Explained


3144-nOr4ML._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_Do you care about chemistry in your food? Are you passionate about what you eat? Are you curious about how to get best results with a knife pointing at your mussels? Or  is it really ham all that is sold as ham? Or why fish is cooked quicker than meat? What is really caviar and how it gets preserved? Or how does really caffein act? What to expect of your water filter? How to demystify food labeling? and many other questions get scientifically sound answers in this book. The author is the University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist, Robert L. Wolke.

Its a light week-end reading, plus the bonus brought be a number of recipes of delicious food, from his wife, Marlene Parrish, to bring the flavor into your kitchen and pave the way to a conscious nutrition.

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