What Einstein Told His Cook
Kitchen Science Explained
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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
