Countdown header img desk

MAI SUNT 00:00:00:00

MAI SUNT

X

Countdown header img  mob

MAI SUNT 00:00:00:00

MAI SUNT

X

What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook: Kitchen Science Explained - Robert L. Wolke

What Einstein Told His Cook: Kitchen Science Explained

University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.

"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 Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers...With its zest for the truth, this book will help cooks learn how to make more intelligent choices." --Publishers Weekly

Citeste mai mult

-10%

PRP: 103.05 Lei

!

Acesta este Pretul Recomandat de Producator. Pretul de vanzare al produsului este afisat mai jos.

92.75Lei

92.75Lei

103.05 Lei

Primesti 92 puncte

Important icon msg

Primesti puncte de fidelitate dupa fiecare comanda! 100 puncte de fidelitate reprezinta 1 leu. Foloseste-le la viitoarele achizitii!

Livrare in 2-4 saptamani

Plaseaza rapid comanda

Important icon msg

Poti comanda acest produs introducand numarul tau de telefon. Vei fi apelat de un operator Libris.ro in cele mai scurt timp pentru prealuarea datelor necesare.

Completeaza mai jos numarul tau de telefon

Descrierea produsului

University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.

"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 Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers...With its zest for the truth, this book will help cooks learn how to make more intelligent choices." --Publishers Weekly

Citeste mai mult

S-ar putea sa-ti placa si

De acelasi autor

Parerea ta e inspiratie pentru comunitatea Libris!

Istoricul tau de navigare

Acum se comanda

Noi suntem despre carti, si la fel este si

Newsletter-ul nostru.

Aboneaza-te la vestile literare si primesti un cupon de -10% pentru viitoarea ta comanda!

*Reducerea aplicata prin cupon nu se cumuleaza, ci se aplica reducerea cea mai mare.

Ma abonez image one
Ma abonez image one