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Unlock the secrets of the kitchen with "What Einstein Told His Cook: Kitchen Science Explained"! As a finalist for prestigious awards like the James Beard Foundation Book Award and the IACP Cookbook Award, this book is not just any ordinary cooking guide. Mark Bittman, renowned author of "How to Cook Everything", calls it "[A]s good a read on the science of cooking as there is." With its extensive knowledge of food chemistry, this book will revolutionize the way you approach cooking.
Have you ever wondered about the difference between supermarket and sea salt? Or how sugar is made? "What Einstein Told His Cook" answers these burning questions and more, all in an accessible and humorous style. Written by Robert Wolke, a chemistry professor and author of the popular Washington Post column Food 101, this book offers a Cecil Adams-style compendium of food chemistry mysteries.
But here's the best part: this book doesn't just provide you with scientific explanations, it also includes recipes that demonstrate these principles in action. From gravy that avoids lumps and grease to Portuguese Poached Meringue showcasing the power of cream of tartar, you'll not only gain knowledge but also practical skills to enhance your culinary game.
Join the ranks of intelligent cooks who make informed choices in the kitchen. Embrace the truth about cooking and discover the science behind delicious meals. Order your copy of "What Einstein Told His Cook: Kitchen Science Explained" today and embark on a culinary journey like no other.
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