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• by:
• Wolke, Robert L.

With the reliability that only a scientist can provide, Robert Wolke provides plain-talk explanations for kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions in his syndicated Washington Post column, Food 101.

Organized into basic categories for easy reference, this volume contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, he debunks some widely held myths about food and cooking.