A01=Robert L. Wolke
A02=Marlene Parrish
Author_Marlene Parrish
Author_Robert L. Wolke
Category=PDZ
Category=WB
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
science
Product details
- ISBN 9780393058697
- Weight: 918g
- Dimensions: 168 x 244mm
- Publication Date: 17 Apr 2005
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
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This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish. Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.
