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A carregar... What Einstein Told His Cook: Kitchen Science Explained (edição 2008)por Robert L. Wolke (Autor)
Informação Sobre a ObraWhat Einstein Told His Cook: Kitchen Science Explained por Robert L. Wolke
A carregar...
Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. An interesting and oddly entertaining collection of practical food science lessons for the non-scientist. The author brings the world of chemistry alive fielding everyday questions about everything from nonstick surfaces to browning and emulsifying and the irradiation of fruits and vegetables. The recipes are enticing as well. I was somewhat disappointed with this book. I was hoping for more... I'm not sure what I was hoping for. I do know that the book as a whole felt hodge-podge. Answers to some of the questions were quite thorough and others were so glancing as to leave me wondering why he bothered even including them. The science of cooking is very fascinating to me (I've always been a wanna-be scientist) and I suppose it's a good thing that you can read this whole book in basically one sitting. I guess I expected this book to more scientifically rigorous and less populist in style. I'm not sure why I expected that - it's clearly advertised as being a populist work - so I have only myself to blame for this disappointment. sem críticas | adicionar uma crítica
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Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike. Não foram encontradas descrições de bibliotecas. |
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Google Books — A carregar... GénerosSistema Decimal de Melvil (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksClassificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia:
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The narrative is laid back and engaging: he might be a chemistry professor but Mr. Wolke was (is?) also a columnist for The Washington Post and most of the writing is chatty and humorous.
More than a couple of the recipes sound like they're worth trying, too.
Overall, I enjoyed the book quite a bit - enough that I'm going to look for this other works for future reads. ( )