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. -- Publishers Weekly.
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.
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.
Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry.
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
