Sean Runnette
Author
Language
English
Description
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
...Author
Language
English
Description
How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass… And how can you keep them quiet? They are the questions that torment all of us. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive-and amazingly simple-explanations for the mysteries of everyday life. Shattering myths (such as the common belief that salt melts the ice in your driveway)… providing insider...