"A reader lives a thousand lives before he dies. The man who never reads lives only one." - Jojen Reed. #ADanceWithDragons
As someone who genuinely enjoy and focused on studying Chemistry, this was quite an enjoyable listen. It was fun getting an interesting spin on the modern day periodic table and learning a bit more titbits of information that generally I'd glaze over in my reading or research. The narrator did a pretty good job, he sounds like that cool teacher that you might have in class, with an easy going feel who strangely gets you to learn and enjoy learning at the same time.
If you're a chef, you'll like it... if you're a scientist, you'll like it... if you're a curious person, you'll like it... if you're a food chemist or have done and enjoyed any food chemistry course, you'll LOVE it! I blame the latter fact as to why I took to this title so much. I really enjoyed this title and everything about it, it had a little biology, some biochemistry and a whole lot of chemistry. The bonus in this was the reference material (recipe guide).
The narration of the title was done well enough, not extraordinary but I do think that to narrate anything such as this it would be hard to truly blow me away. It was done very well though, enough to hold your attention for the entire title itself. The narrator didn't droll on and on, but engaged you well enough to keep you interested throughout the title.
The knowledge gained through listening this entire title was well received. As someone who did Food Chem in college I do remember a lot of the concepts that were mentioned. It also was not done in a way that requires any previous knowledge regarding chemistry or any basic science to really understand. All you need is an open mind and you should be able to follow pretty well. I thought the cook book that was provided would have been a bit more relevant other than giving you some treats to make but it was a nice addition. If you actually intend to be a Chef, be in the Food Industry or do any sort of Food Chemistry course I would HIGHLY recommend this book because it provides some very useful information in a understanding form.
This book is just a group of random science based questions about regular everyday phenomena. In all honesty you might never have thought about some of the "whys" that are answered in this book but once they are answered you find yourself nodding your head in agreement.
Robert Wolke simply seems to just think of random science questions related to everyday occurrences and answers them. I like Science... In fact I studied Chemistry at the University level so I very much liked this whole book. I was actually quite impressed at how he was able to make rather complex concepts sound quite easy. If I were doing High School level Science I believe this actually have been a good overview of everything science to make Science seem more relatable to everyday life and less abstract.
One thing I have to take away from this book is the lack of structure. Yes there was some semblance of what I just mentioned but it was generally broken up to inject some sense of humor or some added info. It was fun at times and did break up the monotony of what could easily have been a drawling book of random facts; however it also broke the flow at times. You will either love this about the book... hate this about the book or find it just plain annoying.
The narrator dry humor actually added to the listening value of the book and made it rather enjoyable to listen to. I might be a bit biased because I am a big fan of Sean Runnette from the Mark Tufo's Zombie Fallout books.
All in all, this was a nice book to listen to.
The book is a fun read for cooks and foodies. The topics are based on curious food questions that the author answered in his "Food 101" column in the Washington Post. It is about food chemistry with food facts and a wry sense of humor thrown in. If you enjoyed the first book "What Einstein Told His Cook," you'll like this one (also called "What Einstein Told His Cook 2"). Whether you use the tips or not, they're interesting to know (such as chilling an onion first and using a sharp knife to minimize crying or adding cream to your coffee sooner rather than later -- yes, there was a study conducted to measure if there was a difference). Another example is the topic on cake mix instructions -- various temperature settings depending on the type of pan you use. His advice - toss it all out the window. While metal conducts heat faster than glass and a dark colored pan more so than a light colored pan, no two ovens are the same. At the end, you'll just have to stick a toothpick in it to know for sure.