Description
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods-from 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," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
About the Author
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.
Reviews
"...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
Awards
Short-listed for James Beard Foundation Book Award 2006.
Book Information
ISBN 9780393058697
Author Robert L. Wolke
Format Hardback
Page Count 492
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 918g
Dimensions(mm) 244mm * 168mm * 41mm
About the Author
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.
Reviews
"...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
Awards
Short-listed for James Beard Foundation Book Award 2006.
Book Information
ISBN 9780393058697
Author Robert L. Wolke
Format Hardback
Page Count 492
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 918g
Dimensions(mm) 244mm * 168mm * 41mm
