What Einstein Told His Cook: Kitchen Science Explained - Wolke, Robert L.
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University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." â Mark Bittman, author of How to Cook Everything

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Produktbeschreibung
University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." â Mark Bittman, author of How to Cook Everything
Autorenporträt
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.