Untertitel:: Kitchen science explained
Verlag:: MANN, IVANOV AND FERBER
Erschienen:: 13.08.2014
Seitenanzahl:: 274
ISBN:: 5000572335
EAN:: 9785000572337
Sprache:: Russisch
Format:: EPUB
Schutz:: Dig. Wass.
Downloadzeit:: Maximale Downloadanzahl: 3

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What Einshtein told his cook

Robert Wolke

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."—?Publishers Weekly?