by Robert L. Wolke
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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