Bøker av Robert L. Wolke

Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." -Mark Bittman, author of How to Cook Everything

"All you have to do is ask 'why' and open to any page. Good luck putting it down." -Alton Brown, host of Good Eats and Iron Chef

The scientist in the kitchen tells us more about what makes our foods tick.