What Einstein Told His Cook: Kitchen Science Explained | 
| Autor: Robert L. Wolke
Urheber: Robert L. Wolke, Marlene Parrish
Verleger: W W Norton & Co
Kaufen Neu: EUR 8,81
Neu (28) Gebraucht (3) ab EUR 8,81
Verkaufsrang: 1578054
Medium: Taschenbuch
Ausgabe: Reprint
Seiten: 368
Versandgewicht: 0.7
Maße (innen): 8.1 x 5.5 x 0.9
ISBN: 0393329429
Dewey Dezimalzahl: 641
EAN: 9780393329421
Verfügbarkeit: Versandfertig in 1 - 2 Werktagen
Versand: Internationaler Versand möglich
Zustand: Neu-Buch. Direkt aus Amerika. Lassen Sie 10-14 Tage fuer Anlieferung zu.
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| Redaktionelle Rezensionen:
Amazon.com
Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm
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