What Einstein Told His Cook 2, 1st Edition
The Sequel: Further Adventures in Kitchen Science
$91.87
- Hardcover
492 pages
- Release Date
8 January 2010
Summary
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke’s investigations into the science behind our foods?rom 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,” whic…
Book Details
| ISBN-13: | 9780393058697 |
|---|---|
| ISBN-10: | 0393058697 |
| Author: | Robert L. Wolke, Marlene Parrish |
| Publisher: | WW Norton & Co |
| Imprint: | WW Norton & Co |
| Format: | Hardcover |
| Number of Pages: | 492 |
| Edition: | 1st |
| Release Date: | 8 January 2010 |
| Weight: | 918g |
| Dimensions: | 244mm x 168mm x 41mm |
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What They're Saying
Critics Review
”…you will love this book-perfect reading for the room that can’t be mentioned on the food and drink pages.” Richard Erlich, The Guardian “…Robert L. Wolke, an American food columnist and chemistry professor, manages to make the mysteries of food science funny and accessible.” Caroline Boucher, The Observer “…contains a fascinating and humorous explanation of 130 kitchen mysteries and phenomena.” House & Garden “A fascinating, accessible insight into the science of cookery.” Waitrose Food Illustrated
About The Author
Robert L. Wolke
Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish. Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.
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