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Summary

Why is red meat red? How do they decaffeinate  coffee? Do you wish you understood the science  of food but don't want to plow through dry,  technical books? In What Einstein Told His  Cook, University of Pittsburgh chemistry  professor emeritus and award-winning  Washington Post food columnist Robert  L. Wolke provides reliable and witty  explanations for your most burning food  questions, while debunking misconceptions and  helping you interpret confusing advertising and  labeling. A finalist for both the James Beard  Foundation and IACP Awards for best food  reference, What Einstein Told His Cook  engages cooks and chemists alike.

Duration: about 9 hours (09:12:12)
Publishing date: 2012-02-13; Unabridged; Copyright Year: 2012. Copyright Statment: —

• Cooking
• Science & Technology
• Hobbies