Food-science columnist Wolke returns with a further compilation of his ever-popular and instructive essays on the whys and wherefores of the foods we cook and eat. With verve and elan, he addresses a host of questions and issues that befuddle not just chefs but anyone who cares about the foods we ingest. How old are 1,000-year eggs? How can one cut onions without crying? What makes some mashed potatoes gluey? Why does split-pea soup turn into green cement? Are nitrites really harmful? Is buckwheat a type of wheat? How can I avoid buying adulterated scallops? What is miso? Wolke addresses all such questions with sound scientific information in his punning, idiosyncratic way, which is sure to provoke many a laugh. In sidebars he generates amusing definitions of food terms. Marlene Parrish offers recipes that complement the subjects of Wolke's essays. His too-brief disquisition on the accurate use of language in food writing ought to be required reading for both menu designers and aspiring food journalists. Mark KnoblauchCopyright © American Library Association. All rights reserved
Bob Wolke has a great talent...that makes this book equally useful for the chef or home cook. -- José Andrés
Infectious, informative, and even surprisingly useful. -- Mark Kurlansky, author of Salt and Cod
Teaches cooks about chemistry, and chemists about food. If you love cooking, chemistry, and puns, this is for you! -- Charles P. Casey, 2004 president of the American Chemical Society and professor of chemistry, University of Wisconsin-Madison
Who else can explain the science of braising or the mechanics of heat transfer and still make you chuckle?" -- Jack Bishop, Executive Editor, Cook's Illustrated
Wolke's explanations are so well-written that they read like a witty novel, except it is all true. -- Elinor Klivans author of Big Fat Cookies and Cupcakes!