What Einstein told his cook: kitchen science explained

Book Cover
Average Rating
5 star
 
(0)
4 star
 
(1)
3 star
 
(0)
2 star
 
(0)
1 star
 
(0)
Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law? In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.) In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours? In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges? In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster? In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water. In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink? In "Those Mysterious Microwaves" you will learn what microwaves do--and don't do--to your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face? In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?
Also in This Series
More Like This
More Details
ISBN:
9780393329421
9781452606361
9781452636368
9780393011838
9781452626369
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID 5b9cbfff-8cd6-e824-cd31-6271d57d884c
Grouping Title what einstein told his cook kitchen science explained
Grouping Author wolke robert l
Grouping Category book
Last Grouping Update 2019-10-22 22:53:45PM
Last Indexed 2019-10-23 00:37:39AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Parrish, Marlene.
Runnette, Sean.
author Wolke, Robert L.
author2-role Parrish, Marlene.
Runnette, Sean.
Tantor Media.
author_display Wolke, Robert L
available_at_catalog Inglewood
Main Kids
Main Library
collection_catalog Audiobook
Non-Fiction
detailed_location_catalog Inglewood - Adult Audiobook
Main Library - Adult Audiobook
Main Library - Adult Non-Fiction
display_description The chemistry professor columnist for the Washington Post's "Food 101" presents explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
format_catalog Book
CD audio book
eAudiobook
format_category_catalog Audio Books
Books
eBook
id 5b9cbfff-8cd6-e824-cd31-6271d57d884c
isbn 9780393011838
9780393329421
9781452606361
9781452626369
9781452636368
item_details
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
overdrive:2077ccdc-f798-49c6-8036-fad8ce158dfd -1 Online OverDrive Collection Online OverDrive eAudiobook Audio Books 1 false true OverDrive OverDrive MP3 Audiobook, OverDrive Listen Checked Out
ils:CARL0000184698 35192029564972 Main Library - Adult Non-Fiction 641.5 W862w 1 false false On Shelf MN
ils:CARL0000184698 35192026815179 Main Library - Adult Non-Fiction 641.5 W862w 1 false false Checked Out MN
ils:CARL0000607221 QQ00132505 Hume-Fogg High Magnet - Teen Non-Fiction 641.5 WOL 1 false false On Shelf 69450
ils:CARL0000393486 35192039739572 Inglewood - Adult Audiobook CD AUDIO 641.5 W862w 1 false false On Shelf IN
ils:CARL0000393486 35192039739580 Main Library - Adult Audiobook CD AUDIO 641.5 W862w 1 false false On Shelf MN
itype_catalog
Book
CD audio book
last_indexed 2019-10-23T05:37:39.184Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog 641.5 W862w
CD AUDIO 641.5 W862w
owning_library_catalog Nashville Public Library
owning_location_catalog Inglewood
Main Kids
Main Library
primary_isbn 9780393329421
publishDate 2002
2008
2012
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
overdrive:2077ccdc-f798-49c6-8036-fad8ce158dfd eAudiobook Audio Books English Tantor Media, Inc. 2012
ils:CARL0000184698 Book Books English W. W. Norton, 2002. xviii, 350 p. : ill. ; 24 cm.
ils:CARL0000607221 Book Books English W.W. Norton, 2008. xviii, 350 p. : ill. ; 21 cm.
ils:CARL0000393486 CD audio book Audio Books Unabridged. English Tantor Media, p2012. 8 sound discs (̃9.5 hrs.) : digital ; 4 3/4 in.
recordtype grouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:2077ccdc-f798-49c6-8036-fad8ce158dfd -1 Checked Out Checked Out false false true false false false
ils:CARL0000184698 35192029564972 On Shelf On Shelf false true true false false true
ils:CARL0000184698 35192026815179 Checked Out Checked Out false false true false false true
ils:CARL0000393486 35192039739572 On Shelf On Shelf false true true false false true
ils:CARL0000393486 35192039739580 On Shelf On Shelf false true true false false true
subject_facet Audiobooks
Cooking
Science
Science -- Miscellanea
title_display What Einstein told his cook : kitchen science explained
title_full What Einstein Told His Cook Kitchen Science Explained
What Einstein told his cook : kitchen science explained / Robert L. Wolke ; with recipes by Marlene Parrish
What Einstein told his cook : kitchen science explained / Robert L. Wolke with recipes by Marlene Parrish
What Einstein told his cook [sound recording] : kitchen science explained / Robert L. Wolke
title_short What Einstein told his cook :
title_sub kitchen science explained
topic_facet Audiobooks
Cooking
Cooking & Food
History
Nonfiction
Science
Technology