What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

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Overview

"Using the same plain language that made the first What Einstein Told His Cook a hit, Robert L. Wolke combines the authority of a scientist with the clarity and wit of a great teacher. In this sequel, he continues to bridge the gap between the chemist and the cook, not to mention folks who are just plain curious about the world around them." "For Wolke, supermarkets are combat zones to be conquered through knowledge. By doing actual experiments to uncover the facts, he has debunked numerous old wives' tales and modern misconceptions. He can
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Overview

"Using the same plain language that made the first What Einstein Told His Cook a hit, Robert L. Wolke combines the authority of a scientist with the clarity and wit of a great teacher. In this sequel, he continues to bridge the gap between the chemist and the cook, not to mention folks who are just plain curious about the world around them." "For Wolke, supermarkets are combat zones to be conquered through knowledge. By doing actual experiments to uncover the facts, he has debunked numerous old wives' tales and modern misconceptions. He can therefore dispense liberal doses of straight-from-the-shoulder advice to any perplexed consumer." Included are more than 35 recipes by cooking teacher and food writer Marlene Parrish, designed to put all this knowledge into practical and appetizing use.
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Editorial Reviews

Publishers Weekly
Wolke (What Einstein Told His Cook) again brings hard science and corny humor to bear on the most basic of human needs: food. Whether defining the chemical makeup of the artificial flavor in chocolate or exploring the vagaries of scallop farming, Wolke plunges into the science of gastronomy with lan. Using questions gathered from readers of his Washington Post column, he covers the gamut from why tea turns cloudy in the refrigerator (cooling precipitates tiny particles of tannins) to what "mechanically separated beef" is (meat that's been "forced at high pressure through a kind of sieve"). Each question serves as a springboard to a rigorous analysis of food and its preparation and to humorous and bitter ruminations on the U.S. Food and Drug Administration regulation; explorations of the folk history of food cultivation; and expansive descriptions of various world cuisines. Interspersed throughout are mouth-watering recipes written by Wolke's wife, restaurant critic and culinary journalist Marlene Parrish. While at times Wolke's desire to entertain gets the best of him--his overreliance on goofy puns, for example, is tiring--the overall effect of this work is like any great family meal: the savory delights of consuming fine food outweigh whatever irritations come with uninvited guests. 20 illus. Agent, Ethan Ellenberg. (Apr.) Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780641840449
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 4/17/2005
  • Pages: 464
  • Product dimensions: 6.40 (w) x 9.30 (h) x 1.60 (d)

Meet 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.

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Table of Contents

Ch. 1 Something to drink? 3
Ch. 2 Down on the farm 51
Ch. 3 Whatsoever a man soweth ... 107
Ch. 4 Above the fruited plain 147
Ch. 5 For amber waves of grain 202
Ch. 6 From sea to shining sea 238
Ch. 7 A carnival for carnivores 269
Ch. 8 Spice is the variety of life 325
Ch. 9 Galley gear 367
Ch. 10 A few lagniappes for the insatiable inquiring mind 417
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Customer Reviews

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