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)
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
'I think hell’s a fable.' 'Ay,' says Mephistopheles, 'think so still, till experience change thy mind
Interesting, but I think it could be more thorough. I still have a lot of questions and feel like the info is a bit subjective and a little dated. Its full of useful knowledge though, and it was captivating.
I like this book because I have a lot of academic scientific knowledge. I love to learn day-to-day practical science.
This book is filled with cheesy jokes. OK, a few are pretty funny, but most are more like groaners. The narrator has a fantastic voice, but he reads the jokes in a snarky, condescending tone. I would have much preferred them to be more jovial. So while I did have to grit my teeth on a regular basis over the snark, I still really enjoyed this book. It has nothing to do with Einstein, but it's a wonderful set of explanations for kitchen phenomena.
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