What Einstein Told His Cook: Kitchen Science Explained by: Robert L. Wolke
Nonfiction: science, home economics, audio book
This book is all about the science behind food and cooking. It breaks things up in sections that can be read independently of all the other sections and includes topics like: protein, fats, salt, baking, refrigeration, and more. It also has some recipes that you can download off of a website by the author. It was very much like the science parts of "Good Eats" with some less crazy "Mythbusters" style scientific testing of popular beliefs.
8 CDs 9.5 hours
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