Cooking Science - What Einstein Told His Cook + The Inquisitive Cook

Description: Two books that discuss vary aspects of cooking ingredients and processes. Includes some recipes along the way. Kitchen chemistry with tasty results. How does combining various ingredients and adding heat create something that is truly greater than the sum of its parts? What Einstein Told His Cook : Kitchen Science Explained by Robert Wolke - isbn 978-0-393-32942-1No notes or inscriptions, no highlighting, cover is a little scuffed and spine has flaw due to binding error. Clean pages, good reading copy. "Wolke, longtime professor of chemistry answers a variety of questions on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans?Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers...With its zest for the truth, this book will help cooks learn how to make more intelligent choices." The Inquisitive Cook : Discover how a pinch of curiosity can improve your cooking by Gardiner and Wilson with the Exploratorium. isbn 0-8050-4541-4. Name inside cover otherwise no notes or marks, no highlighting, solid binding, has been read but is in good reading condition. "To become more creative in the kitchen, you need to learn what roles different ingredients and techniques play in recipes. This book provides this fundamental understanding, giving you the tools you need to modify and improve recipes, and avoid (or recover from)cooking disasters." From a smoke free and pet free homeI ship daily, Monday-Friday by USPS. These books will ship by Media Mail. Free, hassle free returns within 30 days. Thank you for your consideration.

Price: 6.99 USD

Location: Radford, Virginia

End Time: 2024-11-13T18:23:07.000Z

Shipping Cost: 5.38 USD