Overview

Does drinking soft drink contribute to global warming? Why do we salt the water for boiling pasta? Why don’t the amounts of fats on food labels add up? In this fun and accessible book, Robert L Wolke provides reliable and witty explanations to these and over 100 other everyday kitchen queries. In a humorous style Wolke debunks common kitchen misconceptions and helps readers to see through confusing food advertising and labeling. Just like having a scientist at your side, this book answers your questions in plain, non-technical terms. Discover why cooked foods turn brown, how to remove excess salt from soup and what makes a container ‘microwave safe’.

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9780393329421

Table of Contents

Reviews

Wolke... is one of the great demystifiers of science information... wonderful at answering those vexing food questions you always wondered about but never got around to investigating yourself. The author... breathes fun and fact into his work, making this book a good choice for any cook.

an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible (The Observer). Perfect reading for the room that can't be mentioned on the food and drink pages (The Guardian) ...a fascinating and humorous explanation of 130 kitchen mysteries and phenomena... House and Garden ...a myth-busting compendium of scientific answers to culinary problems. Bee Wilson, New Statesman A fascinating, accessible insight into the science of cookery. Waitrose Food Illustrated an enjoyable second volume of scientific answers to culinary teasers. With recipes. (The Bookseller).

Wolke... is one of the great demystifiers of science information... wonderful at answering those vexing food questions you always wondered about but never got around to investigating yourself. -- BusinessWeek The author... breathes fun and fact into his work, making this book a good choice for any cook. -- Chicago Tribune

Author Information

Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.

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