What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (v. 2)
Food-science columnist Wolke returns with a further compilation of his ever-popular and instructive essays on the whys and wherefores of the foods we cook and eat. With verve and elan, he addresses a host of questions and issues that befuddle not just chefs but anyone who cares about the foods we ingest. How old are 1,000-year eggs? How can one cut onions without crying? What makes some mashed potatoes gluey? Why does split-pea soup turn into green cement? Are nitrites really harmful? Is buckwheat a type of wheat? How can I avoid buying adulterated scallops? What is miso? Wolke addresses all such questions with sound scientific information in his punning, idiosyncratic way, which is sure to provoke many a laugh. In sidebars he generates amusing definitions of food terms. Marlene Parrish offers recipes that complement the subjects of Wolke's essays. His too-brief disquisition on the accurate use of language in food writing ought to be required reading for both menu designers and aspiring food journalists.Mark KnoblauchCopyright © American Library Association. All rights reserved