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Robert L.Wolke
Hardcover: 350 pages ; Dimensions (in inches): 1.29 x 8.94 x 6.86
Publisher: W. W. Norton & Company; 1st edition (May 1, 2002)
ISBN: 0393011836
From Publishers Weekly
Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese... read more
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