Did you ever wonder what the difference is between baking soda and baking powder, why there are so many different kinds of flour, and what is Dutch cocoa? If so, you are just the type of advanced cook for whom this book is intended. It is full of the culinary science involved in various cooking methods and ingredients, which the author explains plainly and understandably to anyone without any heavy science background. What Einstein Told His Cook debunks the mysteries of water filters, the process of coffee decaffeination, and BTUs as the measurement of stove energy output, as well as
Gardner Library's interior will be closed to the public Wednesday, Oct. 5 until mid-December.