What Einstein Told His Cook: Kitchen Science Explained

Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous?

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

Organised into basic categories for easy reference, this book 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, Wolke debunks some widely held myths about foods and cooking.