What Einstein Told His Cook
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 aluminium pans? Interspersed throughout Wolke's accessible and humorous answers to these and other...PaperbackSold Out
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