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by Robert L. Wolke · EDICIONES ROBINBOOK, S.L. · tapa blanda · 268 pages
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En este libro, Robert L. Wolke explora la ciencia detrás de la cocina, desentrañando cuestiones relacionadas con los alimentos, su preparación y consumo. Con un lenguaje accesible, el autor explica los principios químicos y físicos que determinan las propiedades de nuestros alimentos y platos preferidos, invitando al lector a experimentar y desmitificando viejas creencias. Incluye recetas originales y sencillas.
Robert L. Wolke was an American chemist and professor emeritus of chemistry at the University of Pittsburgh. He was a food columnist for The Washington Post and wrote multiple books to explain everyday phenomena in non-technical terms:What Einstein Didn't Know: Scientific Answers to Everyday Questions answers everyday questions, attempting to explain scientifically without using technical terms. It also contains bar bets and "Try it" experiments related to the current subject.What Einstein Told His Barber: More Scientific Answers to Everyday Questions, a nonfiction book, is the sequel to What Einstein Didn't Know: Scientific Answers to Everyday Questions.What Einstein Told His Cook: Kitchen Science Explained answers common food science questions. The book also contains recipes by Wolke's wife, Marlene Parrish. Both the James Beard Foundation and International Association of Culinary Professionals nominated this book as 2005's best technical or reference book.What Einstein Told His Cook 2, the Sequel: Further Adventures in Kitchen Science (ISBN 0-393-05869-7) is a nonfiction book and sequel to What Einstein Told His Cook: Kitchen Science Explained. It answers common questions related to kitchen science.
