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What Einstein Told His Cook: Kitchen Science Explained

Amazon.com Price:  $12.31 (as of 01/05/2019 15:28 PST- Details)

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“Wolke is Martha Stewart with a PhD.” ―American Scientist

“Wolke, longtime professor of chemistry and writer 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 in reality a difference between supermarket and sea salt How is sugar made? Will have to cooks steer clear of aluminum pans? Interspersed all over Wolke’s accessible and humorous answers to those and other mysteries are recipes demonstrating scientific principles. There’s 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 reality, this book will assist cooks learn to make more intelligent choices.” ―Publishers Weekly

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