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What Einstein Told His Cook: Kitchen Science Explained
By
Robert L. Wolke and
Marlene Parrish (contributor)
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Bibliographic Detail
Publisher
W W Norton & Co Inc
Publication date
October 12, 2008
Pages
350
Binding
Paperback
Edition
Reprint
Book category
Adult Non-Fiction
ISBN-13
9780393329421
ISBN-10
0393329429
Dimensions
1 by 5.25 by 8 in.
Weight
0.65 lbs.
Original list price
$15.95
Amazon.com says people who bought this book also bought:
Napoleon's Buttons | Culinary Reactions | Dr. Joe and What You Didn't Know | Illegal Drugs | What Einstein Told His Barber | Molecular Gastronomy | What Einstein Told His Cook 2
Napoleon's Buttons | Culinary Reactions | Dr. Joe and What You Didn't Know | Illegal Drugs | What Einstein Told His Barber | Molecular Gastronomy | What Einstein Told His Cook 2
Summaries and Reviews
Summary
The former chemistry professor-turned-columnist for the Washington Post's 'Food 101' presents more than one hundred layperson explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths. Reprint.
Editions
Hardcover
With Marlene Parrish |
1 edition from W W Norton & Co Inc (May 1, 2002)
9780393011838 | details & prices | 350 pages | 6.50 × 9.75 × 1.25 in. | 1.50 lbs | List price $45.00
About: The chemistry professor columnist for the Washington Post's 'Food 101' presents explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
About: The chemistry professor columnist for the Washington Post's 'Food 101' presents explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
Paperback
The price comparison is for this edition
With Marlene Parrish (other contributor) |
Reprint edition from W W Norton & Co Inc (October 12, 2008)
9780393329421 | details & prices | 350 pages | 5.25 × 8.00 × 1.00 in. | 0.65 lbs | List price $15.95
About: The former chemistry professor-turned-columnist for the Washington Post's 'Food 101' presents more than one hundred layperson explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
About: The former chemistry professor-turned-columnist for the Washington Post's 'Food 101' presents more than one hundred layperson explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
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