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ISBN: 9782100507764
Este libro, escrito por Robert L. Wolke, explora la ciencia detrás de la cocina de una manera amena y accesible. A través de preguntas curiosas y a menudo divertidas, el autor desvela los misterios químicos y físicos que ocurren en nuestros fogones, desde por qué el pescado se cocina más rápido que la carne hasta el papel de la sal en la cocina. La obra no solo ofrece explicaciones científicas claras, sino que también incluye recetas prácticas que permiten aplicar los conocimientos adquiridos. Es una lectura ideal para cualquier entusiasta de la gastronomía que desee comprender los fundamentos científicos de sus platos favoritos mientras disfruta de un estilo narrativo ingenioso y educativo.
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.
