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What Einstein Kept Under His Hat: Secrets of Science in the Kitchen | [Robert L. Wolke, Marlene Parrish]

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

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.
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Publisher's Summary

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.

Download the accompanying reference guide.

©2005 Robert L. Wolke (P)2012 Tantor

What the Critics Say

"All you have to do is ask 'why' and open to any page. Good luck putting it down." (Alton Brown, host of Good Eats)

What Members Say

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  •  
    Novie Kailua Kona, HI, United States 01-31-14
    Novie Kailua Kona, HI, United States 01-31-14 Member Since 2002

    Retired nightclub performer/computer technician, I now teach hula and ukulele to seniors, and record Hawaiian music for my halau!

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    "I am lovin' this book!"

    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!)

    0 of 0 people found this review helpful
  •  
    HRD Kansas City 03-19-14
    HRD Kansas City 03-19-14 Member Since 2013
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    "I wanted to like this book, but it grew annoying"
    What disappointed you about What Einstein Kept Under His Hat?

    The snide remarks about people the author assumed were stupid.


    Were the concepts of this book easy to follow, or were they too technical?

    Easy to follow.


    What three words best describe Sean Runnette’s voice?

    Fine.


    Any additional comments?

    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.

    0 of 1 people found this review helpful
  •  
    Chris Reich Northern, CA 03-02-14
    Chris Reich Northern, CA 03-02-14 Member Since 2005

    Business Physicist and Astronomer

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    "Dull as Waiting for Water to Boil"

    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.

    0 of 1 people found this review helpful
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