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The Science Behind Foods and the Ways to Cook Them |
| Section: BOOK WORLD / REVIEWS |
| Author: Jeffrey Marsh |
| Publication:
The World & I Online |
| Issue Date: 1/1/2006 |
| Size: 897 Words, 5,550 Characters |
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WHAT EINSTEIN TOLD HIS COOK 2: THE SEQUEL: FURTHER ADVENTURES IN KITCHEN SCIENCE
By Robert L. Wolke
W.W. Norton & Co., $25.95, 384 pages
It is very unlikely that Albert Einstein, if he in fact had a cook, would have told him or her anything contained in Robert L. Wolke's new book. Once the reader gets beyond the title, however, he will find a wonderful source of useful and fascinating information about the chemistry of foodstuffs and cooking. Wolke is professor emeritus of chemistry at the University of Pittsburgh, and his earlier popular books...
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...he wild variety (different diets), the ineffectiveness of vacuum devices that claim to marinate meat more effectively, the best way to deodorize a refrigerator (keep it clean), and the best way to roast marshmallows. In short, the book is a veritable cornucopia of gastronomical information as enjoyable to the brain as good food is to the stomach.
Copyright © 2005 The Washington Times, LLC.
(567 of 5,550 characters)
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Publication Details
(The World & I Online) |
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The World & I Online is a
comprehensive academic resource that encompasses a broad range of
articles by scholars and experts in the areas of Global Studies,
Liberal Arts, Fine & Applied Arts, General Science, and Spanish.
Originally published monthly in print as The World & I, our site
includes the complete contents since 1986 and continues to publish
a new issue online each month. |
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