What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen ScienceThe scientist in the kitchen tells us more about what makes our foods tick. 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. |
Contents
| 3 | |
| 8 | |
Chapter | 51 |
Chapter Three | 107 |
Chapter Four | 147 |
Chapter Five | 202 |
Chapter Six FROM SEA TO SHINING SEA | 238 |
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Common terms and phrases
absorb alcohol apple atoms bacteria baking baking soda banana beans boiling bottarga bottle brown butter called calories carbohydrates carbon carotenoid cells cheese chemical chicken chlorophyll chocolate cloves coffee color compounds contain cooking cool dish dough dried enzyme essential oils fatty acids fermentation FICTIONARY fish flavor flour FOODIE'S FICTIONARY fresh fruits garlic grams green grilling heat herbs hydrogen ice cream ingredients juice kilo kilo kilo label lemon liquid lycopene marinade meat milk minutes mixture molecules mussels myoglobin olive oil onions oven oxidation oxygen paella penicillin pepper percent plant polenta potatoes pounds protein rancidity recipe refrigerator rice roasting salt sauce scallops seeds serving shell shrimp Sidebar Science simmer slices smoke soaking sodium soy milk spices spoon starch sugar surface sweet tablespoons teaspoon temperature trans vanilla vanillin vegetables wasabi wine yogurt yolks