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)
understandable scientific concepts
Wolke's book about the science of cooking and food--basic,understandable, interesting facts and concepts about things I did not know
Enjoyed this book although there was some crossover with his book on cooking
The book continually refers to the PDF companion to the book. However, no PDF companion comes with this book. With the PDF companion, I would have given this 5 stars.
Fun facts, presented with humor and in layperson's language.
Expressive and easy to listen to. I will be looking for other books narrated by this reader.
I considered getting the Kindle version but no PDF companion is mentioned in the Kindle description, and since that's the only thing I really want from it I don't care to spend the money.
Here is another terrific book I can listen to over and over again. I love Sean Runnette, the narrator, and I have to chuckle every time he throws out a "Food Fictionary" factoid. I totally broke down when he defined "hominy".
Robert L. Wolke is a little crazy, you know, just like me. His tongue-in cheek-humor at the most unexpected moments is delightful. Even though you think he's pulling your leg, he is full of information about food, cooking, and unbelievable stuff about the kitchen, of all places. He talks casually, then throws in some solid "sidebar science" every once in a while. Great thing is, I can put the book down and pick it up again later and dig right in. It's golden.
Be sure to get the 85-page PDF that comes with the book. You will be given instructions on how to get it in the very first part of the book. There are recipes to die for, and they are not for dieters -- OMG! The Jack Daniels Barbecue Sauce sounds amazing!
Now I have been a little distracted--dieting for the last half year, and food just can't be my "thing" any more. But I have just been eating this book up (calorie free, even) and hate to turn it off. One of these days I might just have to splurge on a grilled chocolate sandwich (page 65 of the PDF!)
The snide remarks about people the author assumed were stupid.
Easy to follow.
I really took issue with the constant jabs at folks the author deemed unintelligent or uneducated, and often he made statements that are outdated to untrue about the health benefits of certain foods.
Business Physicist and Astronomer
While there are a few interesting things in this book and it is well read; it's pretty dull. I love science and particularly the science of household things, common stuff. But this is just too much kitchen chemistry. I believe this is a second volume? It feels like a lot of left over material or an attempt to find some more material after writing a successful book.
I just didn't like it. That doesn't mean you won't. It is, as stated above, well read. That goes a long way with audio books.
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