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| Author | : Robert L. Wolke |
| Publisher | : Courier Corporation |
| Total Pages | : 244 |
| Release | : 2014-05-21 |
| Genre | : Science |
| ISBN | : 0486492893 |
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
| Author | : Robert L. Wolke |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 368 |
| Release | : 2010-06-21 |
| Genre | : Cooking |
| ISBN | : 0393339874 |
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything “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 aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” —Publishers Weekly
| Author | : Robert L. Wolke |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 489 |
| Release | : 2011-01-12 |
| Genre | : Cooking |
| ISBN | : 0393079821 |
The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
| Author | : Simon Quellen Field |
| Publisher | : Chicago Review Press |
| Total Pages | : 258 |
| Release | : 2011-11-01 |
| Genre | : Cooking |
| ISBN | : 1569769605 |
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
| Author | : Robert Wolke |
| Publisher | : Dell |
| Total Pages | : 290 |
| Release | : 2009-07-29 |
| Genre | : Science |
| ISBN | : 0307568474 |
What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...? Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh and acclaimed author of What Einstein Didn't Know, understands the need to...well, understand. Now he provides more amusing explanations of such everyday phenomena as gravity (If you're in a falling elevator, will jumping at the last instant save your life?) and acoustics (Why does a whip make such a loud cracking noise?), along with amazing facts, belly-up-to-the-bar bets, and mind-blowing reality bites all with his trademark wit and wisdom. If you shoot a bullet into the air, can it kill somebody when it comes down? You can find out about all this and more in an astonishing compendium of the proverbial mind-boggling mysteries of the physical world we inhabit. Arranged in a question-and-answer format and grouped by subject for browsing ease, WHAT EINSTEIN TOLD HIS BARBER is for anyone who ever pondered such things as why colors fade in sunlight, what happens to the rubber from worn-out tires, what makes red-hot objects glow red, and other scientific curiosities. Perfect for fans of Newton's Apple, Jeopardy!, and The Discovery Channel, WHAT EINSTEIN TOLD HIS BARBER also includes a glossary of important scientific buzz words and a comprehensive index. -->
| Author | : Cesar Vega |
| Publisher | : Columbia University Press |
| Total Pages | : 338 |
| Release | : 2013-08-13 |
| Genre | : Cooking |
| ISBN | : 0231153457 |
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
| Author | : Barb Stuckey |
| Publisher | : Simon and Schuster |
| Total Pages | : 418 |
| Release | : 2012-03-13 |
| Genre | : Cooking |
| ISBN | : 1439190739 |
"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
| Author | : Michael Brenner |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 376 |
| Release | : 2020-10-20 |
| Genre | : Science |
| ISBN | : 0393634930 |
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
| Author | : Robert L. Wolke |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1999-03 |
| Genre | : Science |
| ISBN | : 9780735100855 |
| Author | : Matthew Hartings |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 330 |
| Release | : 2020-08-28 |
| Genre | : Science |
| ISBN | : 1839162937 |
Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.
