000			nam a22 7a 4500
999			_c87521 _d87521
001			12664462
003			OSt
005			20240410114554.0
008			020201s2002 nyua a 001 0 eng
010			_a 2002001708
020			_a0393011836
040			_cHBCSE
042			_apcc
082	0	0	_a500/wol
100	1		_aWolke, Robert L.
245	1	0	_aWhat Einstein told his cook : _bkitchen science explained
250			_a1st ed.
260			_aNew York : _bW. W. Norton & Company, _c2002.
300			_axvii, 350p. _bpb _c6.5x9.5
500			_aIncludes index.
520			_aFinalist 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 “Wolke, longtime professor of chemistry and author 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 really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is 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 truth, this book will help cooks learn how to make more intelligent choices.”
650		0	_aCooking.
650		0	_2Einstein
650		0	_aScience _vMiscellanea.
700	1		_aParrish, Marlene.
942			_2ddc _cBK