Product Review

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." ۥMark Bittman, author of How to Cook Everything

€œWolke, 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