An American food columnist and chemistry professor manages to make the
What Einstein Told His Cook
Ref: BFC49
"An American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible" (The Observer). "A myth-busting compendium of scientific answers to culinary problems." Bee Wilson, New Statesman "Funny, Fascinating, Fantastic Food Science, a must read if you have ever wondered why you Souffle sinks...." (Grashopa)
  • Paperback
  • ISBN-13: 978-0393329421
  • Pages: 368
  • Published: 2008
  • Language: English

    • Price: £20.00