• $12.99

Publisher Description

Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award

"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything

“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. 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.” —Publishers Weekly

Cookbooks, Food & Wine
June 21
W. W. Norton & Company
W.W. Norton & Company, Inc.

Customer Reviews

Jonas_Brothers_Fan ,

Pleasantly surprised

My Professor required us to read this book for my food preparation class and it is such an interesting read! I was at first bummed out by the additional requirement, but once I started reading I was pleasantly surprised. It was very informative and explains the science behind food and cooking. A worthy read!

Cheftjc50 ,

What Einstein told his cook part one

Wow! What a great read! I am a Chef Instructor for The Art Institute of Houston! A student of mine recommended this book! It reads like a thriller, very informative and way crazy on the science side of cooking! I use this book and its information on a daily basis to help educate my students about how food chemistry works everyday in a kitchen! Sincerely Tommy Child Chef Instructor AI Houston!

More Books by Robert L. Wolke