What Einstein Told His Cook

Such a useful book. The author takes science and applies it to cornucopia of issues that arise in the kitchen. For examples he explains why "sea salt" is an meaningless designation. He explains how microwave ovens work. Not just the theoretical science, but the practical as well. Microwaves only penetrate the first inch of food, that's why foods get cooked on the outside, but remain frozen inside. The only detraactor from the book is that it seems written with slightly patronizing tone.

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