Name: What Einstein Told His Cook: Kitchen Science Explained, Hardcover/Robert L. Wolke
Brand: W. W. Norton & Company
Price: 294.99 RON
Availability: InStock

Descriere & specificații

Awards Nominee (2003) - James Beard Foundation Book Awards - (Reference Boty) Finalist (2003) - IACP Crystal Whisk Award - (Food Reference) Contributor(s): Author: Robert L. Wolke Do you wish you understood the science of foods, but don't want to plow through dry technical books? "What Einstein Told His Cook" is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated "Washington Post" food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law? In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.) In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours? In "Chemicals