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Title: What A Chemist Wants to Tell Cooks
Review: Scientist Wolke debunks myths about food and cooking, and answers questions as well about such.There is much to be gained from these columns that Wolke wrote for his newspaper column. Especially good for this reviewer were the ones on salt, sugar and fish smell.Thus, there is a literal mine of good info here for the chef, e.g. what kind of metal makes the best pots and pans, microwaving, defrosting, and even on that hottest summer day, where can one truly cook an egg?All of this is fun in its execution and recipes included, which to me were not that interesting in the entirety of the collection, but a few were winners for my growing, large collection: Rock Cornish Brined Hens; Blueberry Blue Corn Pancakes; Ricotta Fritters.Waiting to compare with Harold McGee's books on same.
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