Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, "Food 101," Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make listeners better shoppers, cooks, and eaters.
©2005 Robert L. Wolke (P)2012 Tantor
"All you have to do is ask 'why' and open to any page. Good luck putting it down." (Alton Brown, host of Good Eats)
I like history, non fiction and fantasy genres. Favorite authors (so far): Robert Jordan, Ken Follett, George Martin, Gregory Roberts, Khaled Hoseini, Ayn Rand
The authors seem to go on an on an on with bad pun jokes. Dont get me wrong, its funny for a while and then it just gets annoying every time. Good information for foodies and people who just want to know how stuff works and reacts. They could have cut down on too much chemistry. Basic chemistry is okay but when you start getting in long chemical compounds, my brain starts to hurt. Maybe it will be better on a book than in audio.
some of the chapters could be skipped but thats just my personal choice. overall, okay informative book. narrator does a good job.
Although I love to read books too, I think this book is more interesting as an audible. I love to listen and knit at the same time. From time to time I have to listen to a topic a second time because I do get "wrapped up" in my knitting! The narrator/author makes the subjects very interesting. And, as a bonus, the info is a great conversation starter. And, the info is fantastic trivia too! Can't wait to read about Einstein in the Kitchen!
Important info in an easy to understand format. I am a nurse and biologist and love how scientific info can be presented so understandably.
Not that kind of a book
Science and Math, etc. can be really fun
As a food nerd I really enjoyed listening to this one. It was full of new knowledge and perspectives on cooking that apart from just being entertaining already has improved my food. Most people don't really know what they are doing in the kitchen and it's not necessary to be honest, but knowledge makes the time you spend in their much more meaningful and this book is a good help.
I would have given it five stars overall if it had been a bit better edited. As the texts comes from a newspaper column, I can understand that the same themes have come up often, but when making a book you should edit out the retakes.
Listening at all different times of the day
Being a curious person, I found this book provided the "why" of things I may or may not have wondered at different times. Yes it is full of science and perhaps very detailed explanations including these molecules and those molecules etc, but it proves there is a logical explanation of why things happen the way they do.
As the narrator, I like the matter of fact tone and pace of this performer.
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