Evening and Weekend Manager Lone Star College-Greenspoint Center Houston, TX 77060
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.
A quick introduction to my ratings...everyone has their own views so you should know what mine are so my review may be of help
***** - 5 Stars, an all time great that I would want to read every year
**** - 4 Stars, a good book that I would be willing to read again
*** - 3 Stars, an average book, glad I read but would not read again
** - 2 Stars, I finished but was sorry I did and would not recommend it
* - 1 Star, i could not even finish it
I list my recommendation if you were my friend, my overall thoughts and then list the 2 things I liked best and the 2 things I liked least about the book. This is not conclusion, rather a 1 min review.
Recommendation - If you are not knowledgeable about science or how science interacts with everyday items in our lives, then you will get a lot from this book
Overall, this is for the laymen with little or only basic science knowledge. Although I have some friends with chemistry master degrees who did not know some of these things. I would read this book every year because it is practical.
1. The description and explanations in the book are spoken as if your friend was explaining the weather, it is very basic and uses common words and even better yet, uses everyday examples
2. I enjoyed the common examples like how there is no difference in salt no matter the color or where it is it from!! Or what makes a non-stick pan non-stick and how it is not our mothers non-stick pan.
1. There is little to say here. I am not sure how the author chose his topics, some seemed abstract and most were not related.
2. There really was nothing major I did not like about this book. It will come down to personal preference.
Most definitely. Alton Brown's show Good Eats gave us an introduction to food science in his shows. Now Robert Wolke gives us even more explanation on the subject. It is so fascinating!
The way the material was presented in the way of questions and answers with science and humor thrown in.
Can't pick a favorite question. There are a lot of intriguing ones! Some I've seen before on Good Eats, and some that I've never thought of.
It was very hard to stop listening during some of the questions!
No, not unless he gets a much better editor (or gets an editor).
I did like the core information presented in this book... but this guys idea of a sense of humor wore me out. His joking writing style is constant and relentless.
Audible Obsessed wishes she had more time for so many audiobooks.
This was a hard book for me to finish, not because it was boring, but because it was hard for me. In his introduction the author says he will to try to make things easy for you to understand the book, but unfortunately, his attempts failed with me.
This is not a health or nutrition book. I was a little disappointed by this. This is a chemistry book. If you don't know much about chemistry, or don't remember what you learned in high school, I suggest you go to basic chemistry first.
The author tries to be funny and tries to tone things down for readers like me, but I think it wasn't enough, for I realized I need to get my chemistry together.
I did Learn interesting things here, but I have to away I retained very little information. It is a good book. I recommend it, but only if you commit to listen to it many times.
The lack of emotion in the narrator's voice makes the listen that much more funny.
The book is filled with a sometimes not so subtle sarcasm and that, although appealing to me, may not be appealing to others. Enoyed the book immensely!
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".