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)
Well researched, useful information for anyone that wants to cook. So much misinformation out there, that's nice to see someone that uses science to shed light on the truth.
Sci-fi, detective, cozy. Only give 5s to those books I think stand above the rest. 4 is a good solid book. 3 is average, nothing special.
I liked the tidbits of info, very useful. But the way it was delivered wanted to make me go to sleep.
I enjoyed the writers style. Then the Raiders voice is clear and easy to hear and his internation is perfect. I definitely feel smarter after listening to this book.
This book ultimately falls short of what I expected. First, in an attempt to make the subject matter more entertaining, the author incessantly uses word play, puns, and revised old sayings. It's distracting and childish. At best these instances are cliche and at worst, they are just plain annoying. The most interesting parts of the book are the experiments the author designed to test some old wives' tales. Aside from that, the material is just rehashed work from others that came before him. Very little material that would be new for even an intermediate chef.
Also, he claims to not be a "nutritionist" several times to avoid making judgments about certain eating choices, yet has no problem defending refined sugars and grains, and spouting conventional wisdom about the detriments of saturated fats and red meat. As new studies reveal the connection between sugar and all types of diseases and health disorders and fat continues to be exonerated in study after study, this book will fall further into irrelevance like manuals on the flat earth or using leeches to treat disease.
A quick introduction to my ratings...everyone has their own views so you should know what mine are so my review may be of help
***** - 5 Stars, an all time great that I would want to read every year
**** - 4 Stars, a good book that I would be willing to read again
*** - 3 Stars, an average book, glad I read but would not read again
** - 2 Stars, I finished but was sorry I did and would not recommend it
* - 1 Star, i could not even finish it
I list my recommendation if you were my friend, my overall thoughts and then list the 2 things I liked best and the 2 things I liked least about the book. This is not conclusion, rather a 1 min review.
Recommendation - If you are not knowledgeable about science or how science interacts with everyday items in our lives, then you will get a lot from this book
Overall, this is for the laymen with little or only basic science knowledge. Although I have some friends with chemistry master degrees who did not know some of these things. I would read this book every year because it is practical.
1. The description and explanations in the book are spoken as if your friend was explaining the weather, it is very basic and uses common words and even better yet, uses everyday examples
2. I enjoyed the common examples like how there is no difference in salt no matter the color or where it is it from!! Or what makes a non-stick pan non-stick and how it is not our mothers non-stick pan.
1. There is little to say here. I am not sure how the author chose his topics, some seemed abstract and most were not related.
2. There really was nothing major I did not like about this book. It will come down to personal preference.
Most definitely. Alton Brown's show Good Eats gave us an introduction to food science in his shows. Now Robert Wolke gives us even more explanation on the subject. It is so fascinating!
The way the material was presented in the way of questions and answers with science and humor thrown in.
Can't pick a favorite question. There are a lot of intriguing ones! Some I've seen before on Good Eats, and some that I've never thought of.
It was very hard to stop listening during some of the questions!
No, not unless he gets a much better editor (or gets an editor).
I did like the core information presented in this book... but this guys idea of a sense of humor wore me out. His joking writing style is constant and relentless.
Audible Obsessed wishes she had more time for so many audiobooks.
This was a hard book for me to finish, not because it was boring, but because it was hard for me. In his introduction the author says he will to try to make things easy for you to understand the book, but unfortunately, his attempts failed with me.
This is not a health or nutrition book. I was a little disappointed by this. This is a chemistry book. If you don't know much about chemistry, or don't remember what you learned in high school, I suggest you go to basic chemistry first.
The author tries to be funny and tries to tone things down for readers like me, but I think it wasn't enough, for I realized I need to get my chemistry together.
I did Learn interesting things here, but I have to away I retained very little information. It is a good book. I recommend it, but only if you commit to listen to it many times.
The lack of emotion in the narrator's voice makes the listen that much more funny.
The book is filled with a sometimes not so subtle sarcasm and that, although appealing to me, may not be appealing to others. Enoyed the book immensely!
I never read the printed version.
None. This is the best.
The part explaining pots and pans.
Report Inappropriate Content