I haven't read the print version, so I am not able to compare.
Wolke does not hide that he falls for sales pitches himself and has to remind himself of simple things from time to time - like salt being generally SALT, not some magic powder that can solve problems or sugar being everywhere, often in disguise ...
I am a skeptic food buyer, trying to prepare as much as possible on his own, not relying on "convenience food" from the super market. Yet, this book has reminded me to be even more open eyed ...
The book consists of several, not necessarily connected, articles or columns that deal with separate topics. This makes it a good mix of various topics, but lacks a bit of a "red line".
YES! The narrator sounded like I imagined the author--funny, wry, captivating. For sure it made the story come alive in a way that I would not have enjoyed a print version.
Making the science of food and cooking simple and compelling.
I don't think I have heard him narrate before.
No but parts made me laugh.
I got this in an Audible "sale"--it is not a book I would otherwise buy but I loved it so much that I bought all of the author's other books.
The book, maybe. I couldn't recommend this audio book. Here's the thing, and I feel REALLY bad for saying it, but it sounds like Sean Runnette is a stroke victim and his speech is impaired. Either that or someone dared him to narrate the whole thing with a marble in his mouth.
I couldn't get past the first chapter.
An educator and senior who listens to his books from his phone through his hearing aids.
This was a delightful Audible listen that answered many of those cooking questions that many of us have always wanted to ask, but knew no one with more than a folklore rationale. Wolke offers not only scientific explanations to why good cooking requires so many mystical steps, but explains them in terms that anyone can understand. At the same time, he does not trivialize the science or use explanations that make those of us with science backgrounds shudder at his analogies and metaphors because of banality. His prose is filled with clever repartee. Finally, Wolke is comprehensive and well organized in answering all kinds of questions related to foods, cooking, and kitchen craft.
I would compare this book to freakonomics. Although freakonomics has nothing to do with cooking, this book is similar in that the revelations will blow your mind. The author is fairly witty, and it completely held my attention while in the car.
Way better than I thought it was going to be.
This book is simply amazing. You would have to search on google for hours and read hundreds of other cook books to amass the amount of information in this 9 hour narration.
A word of caution: I am a Mechanical Engineer and found this book to be very technical for the average person. Although the author does lay most of the stuff out in layman's terms, he does get technical. Without prior knowledge of thermodynamics, chemical bonding, etc... I would have had a difficult time understanding the concepts.
Booklover since I was 7 yrs. old!
I certainly would! It's very interesting for almost all people that do some cooking or like food.
Cooking is chemistry and that's cool, but it can also remove som of the magic surrounding food and cooking!
When I started to listen the book I though it was going to be promising and actually I recommended it, After finishing the book I would prefer to recommend others on the same subject.
US readers are not the only listeners of this kind of books, Although there is an article regarding metric measurements all the book is about pounds, cups, degrees Fahrenheit, etc.The same is abut the regulation entities like FDA.
There is too much repetition of basic concepts and I did not see any relation or mention to the recipes in the pdf cookbook and the subjects in the different chapters.
Anyway I learned a few things form this books so I do not consider it a waist of credits.
unapproachable summary of the food science behind many parts of cooking in the kitchen from head to toe. I listen to do it best one chapter at a time otherwise it was too much cool information at once.
Rather high. Not only is the information useful, but it comes in small enough chunks to make it a book that can be picked up and put down as time permits.
The useful advice that can be applied in my kitchen.