What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

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W. W. Norton & Company, 2005 - Cooking - 464 pages
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.
 

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Love this book. In fact I have Book I and II.
But I have some feedback for Mr. Wolke, on the discussion, P. 52
I have a response re: Milk & Eggs, in that they are a continuing, perennial harvest, available to us on a daily basis; they are renewable resources.
-J. Smith

Contents

SOMETHING TO DRINK?
3
DOWN ON THE FARM
51
WHATSOEVER A MAN SOWETH
107
ABOVE THE FRUITED PLAIN
147
FOR AMBER WAVES OF GRAIN
202
FROM SEA TO SHINING SEA
238
A CARNIVAL FOR CARNIVORES
269
SPICE IS THE VARIETY OF LIFE
325
GALLEY GEAR
367
A FEW LAGNIAPPES FOR THE INSATIABLE INQUIRING MIND
417
Index
445
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