What Einstein Told His Cook (2), Robert L. Wolke
Organized based on questions and common misconceptions, we have clear and not-always-scientific explanations of how things in the kitchen work. What causes grit in mussels? What’s the difference between black and green olives? All of the questions are pertinent. I only wish I had volume one. Copyright 2005, first edition, first printing, hardcover, no color, 464 pages, condition very good (upper right corners are seriously bumped; the rear right corner pages are pressed together)
Organized based on questions and common misconceptions, we have clear and not-always-scientific explanations of how things in the kitchen work. What causes grit in mussels? What’s the difference between black and green olives? All of the questions are pertinent. I only wish I had volume one. Copyright 2005, first edition, first printing, hardcover, no color, 464 pages, condition very good (upper right corners are seriously bumped; the rear right corner pages are pressed together)
Organized based on questions and common misconceptions, we have clear and not-always-scientific explanations of how things in the kitchen work. What causes grit in mussels? What’s the difference between black and green olives? All of the questions are pertinent. I only wish I had volume one. Copyright 2005, first edition, first printing, hardcover, no color, 464 pages, condition very good (upper right corners are seriously bumped; the rear right corner pages are pressed together)