Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.
©2002 Robert L. Wolke (P)2012 Tantor
"With its zest for the truth, this book will help cooks learn how to make more intelligent choices." (Publishers Weekly)
For the kitchen nerd with a sense of humor. An absorbing read. (Food & Wine)
Wolke...is one of the great demystifiers of scientific information. (BusinessWeek)
Informative, entertaining, enlightening.
What I wish I had known 40 years ago.
This book is just wonderful. It explains things in simple concepts.
I loved all the explanations. Wolke gives you the tools to understand the basics of food chemistry, and he gives you the vocabulary to do research on your own. I'm a distracted listener, so I found myself often rewinding the audio to catch important facts. This book definitely feels more like a lecture, so I listened to it in shorter bursts than I would with most audiobooks. I found myself wanting to take notes and see charts and other visual elements, and I think this book would do well to have a visual kindle companion. As is, I feel like I absorbed a third of the information. I'll be able to grocery shop with a more educated eye, but I don't quite understand the concepts well enough to repeat them to someone else. Time permitting, and in lieu of online notes/support, I'd like to listen again with a notepad close at hand.
I would put this on my Top Ten Listens
Very informative and fun to listen to
What you need to know now about cooking.
I might totally be a foodie. this is an amazing book for anyone interested in food. Totally like Good eats the show and Richard Wolke is very informative.
Since my son is studying chemistry - this book interested me. I learned a lot of good information about science and cooking. Wish his other book was available on Audible.
As a bit of a foodie and a bit of a scientist, this book was at a perfect level for me. There was enough techie talk without being boring and enough practical information to be useful with a good dash of humor throughout. I liked the variety of topics. I enjoyed this book very much and will view my cooking with a more informed eye - or perhaps I should say taste my cooking with a more informed tongue.
The title of this book intrigued me. It's a collection of interesting information, chemistry lessons, and stories of origin centered around your kitchen - cooking, baking, appliances, etc. It's also written in such a way that you don't have to be a chemist, engineer, or professional chef to understand, yet if you are a chemist, engineer or professional chef, you will not be insulted.
I have used much of the info in this book since reading it. It's enjoyable and practical.
Interesting, relative, re-readable
The botany of desire. Stay with me here, they are not necessarily on the same page since this one is more like a q and a while the other is a look into various plants but they both promptly explain how the things they're talking about apply directly to me.
I loved his voice. He, perhaps because of the context, made me feel as if a very patient professor was explaining the foods I ate and why they were so fascinating.
I did laugh quite a few times. I'm not sure if it was the author or the narrator but some of the lines just made me giggle. I honestly loved this book and I never expected to.
It has great value. I love knowing why my sugar s different, why we don't have to shake milk before drinking it, how " less sodium" salt can be chemically possible, and that food is not something we should pass of as being tedious.
I live and work at a lighthouse in central California since '97. I have been surfing since '82 and have a B.A. in Cultural Anthropology from UCSC. I was a naturalist for children from '97-03. Zen Buddhist.
I was expecting more relativity or physics based food science rather than a science professor's chemically towing the standard FDA line.
It is a bit Newtonian or Cartesian and I would prefer more systematic sciences of how it relates to the environment and ecology, not to mention different cultures.
He is fine
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