What Einstein Told His Cook: Kitchen Science Explained
"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His ...
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"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.
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Format: paperback
ISBN:
9780393329421 (0393329429)
ASIN: 393329429
Publish date: October 17th 2008
Publisher: W. W. Norton & Company
Pages no: 368
Edition language: English
Category:
Non Fiction,
Reference,
Food And Drink,
Food,
Science,
Physics,
Cookbooks,
Cooking,
Foodie,
Culinary,
Chemistry
This one was an interesting combination of reference and cookbook. Setup somewhat like a Q&A or FAQ, the author addresses popular questions about food, cooking, kitchen tools and busts a few urban myths. His answers are from a chemist's POV and as a professor emeritus of nuclear chemistry for U of...
This has been a fun read that has kept me company for the last few months. It was my go to book when I wanted to listen to something for a few minutes With each chapter divided into short question and answer segments, you can easily choose how much to listen to. There were days I'd finish a CD...and...
I highly recommend this as an audiobook. It hits that sweet spot of being breezy, entertaining, informative, and (most importantly) well-narrated. Wolke writes a food science column for The Washington Post, material from which comprises most of the book in a snappy question-and-answer format. Th...
This will appeal to exactly the sort of person who loves Good Eats. Of course, if you're a faithful viewer of Good Eats, Alton Brown has already explained much of what is in this book to you already. But there's always more to learn, and there is indeed plenty in here that AB hasn't covered yet. And...
Robert Wolke uses both knowledge and humour to answer a book-full of more or less intelligent questions about food and cooking. Some of these are pretty intuitive, others inspired a light-bulb moment. Well-written, and if some of the answers are more interesting than others... well, it's easy to ski...
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