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What Einstein Told His Cook: Kitchen Science Explained | [Robert L. Wolke]

What Einstein Told His Cook: Kitchen Science Explained

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.
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Publisher's Summary

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.

Download the accompanying reference guide.

©2002 Robert L. Wolke (P)2012 Tantor

What the Critics Say

"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)

What Members Say

Average Customer Rating

3.9 (1152 )
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Performance
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  •  
    Amazon Customer TALLAHASSEE, FL, United States 01-23-14
    Amazon Customer TALLAHASSEE, FL, United States 01-23-14 Member Since 2013
    HELPFUL VOTES
    233
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    138
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    Story
    "The scientific side of cooking explained"

    This is a funny, fascinating account of what really goes on when you cook.

    The author delves into things like whether or not you can cook an egg on the sidewalk, chemical reactions that take place when you mix ingredients, and why you can't use copper pots on certain types of stoves.

    The narrator has a good voice and cadence, and it was a fun listen.This book didn't necessarily teach me a lot about cooking itself, but it made the process more interesting.

    0 of 0 people found this review helpful
  •  
    John S MA 01-10-14
    John S MA 01-10-14 Member Since 2014

    Avid audible listener for over 10 years.

    HELPFUL VOTES
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    "Read if you like to cook. Download PDF recipes"

    I loved this book since I like to cook. It is a great science book for someone who might not like science or science books. From description of the difference between salt and types of butter this book is a must if you think yourself an aspiring chef.

    Also you can download the recipes as a PDF version from audible. I have tried a few and they are quite interesting. A hard copy of this book would make a great gift as well.

    0 of 0 people found this review helpful
  •  
    A. K. Brewer 12-20-13

    California

    HELPFUL VOTES
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    "Love this book!"
    If you could sum up What Einstein Told His Cook in three words, what would they be?

    Informative, entertaining, enlightening.


    Who was your favorite character and why?

    No characters


    Which character – as performed by Sean Runnette – was your favorite?

    No characters


    If you could give What Einstein Told His Cook a new subtitle, what would it be?

    What I wish I had known 40 years ago.


    Any additional comments?

    This book is just wonderful. It explains things in simple concepts.

    0 of 0 people found this review helpful
  •  
    amelia BROOKLYN, NEW YORK, United States 12-15-13
    amelia BROOKLYN, NEW YORK, United States 12-15-13 Member Since 2013
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    10
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    "Pay close attention"
    Any additional comments?

    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.

    0 of 0 people found this review helpful
  •  
    Amazon Customer 11-14-13 Member Since 2009
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    "Try to start a fire by rubbing two pieces of water"
    Where does What Einstein Told His Cook rank among all the audiobooks you’ve listened to so far?

    I would put this on my Top Ten Listens


    What was the most compelling aspect of this narrative?

    Very informative and fun to listen to


    Which character – as performed by Sean Runnette – was your favorite?

    All


    If you could give What Einstein Told His Cook a new subtitle, what would it be?

    What you need to know now about cooking.


    0 of 0 people found this review helpful
  •  
    Mark A Johnson Colorado 10-22-13
    Mark A Johnson Colorado 10-22-13 Member Since 2015

    M. Johnson

    HELPFUL VOTES
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    "Amazing and informative"
    Would you recommend this audiobook to a friend? If so, why?

    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.


    0 of 0 people found this review helpful
  •  
    Maurine SANDY, UT, United States 09-13-13
    Maurine SANDY, UT, United States 09-13-13 Member Since 2012
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    "Science + Cooking = interesting concept"
    Would you consider the audio edition of What Einstein Told His Cook to be better than the print version?

    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.


    0 of 0 people found this review helpful
  •  
    Therese TUCSON, Arizona 08-28-13
    Therese TUCSON, Arizona 08-28-13
    HELPFUL VOTES
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    "Perfect balance"

    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.

    0 of 0 people found this review helpful
  •  
    Justin 08-20-13
    Justin 08-20-13 Member Since 2012

    Nurse. Foodie. Spiritually Motivated.

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    "WONDERFUL!"
    Any additional comments?

    Just a brightly good find. I will never look at food in quite the same way.

    0 of 0 people found this review helpful
  •  
    Timothy Sanford, FL, United States 07-24-13
    Timothy Sanford, FL, United States 07-24-13 Member Since 2012
    HELPFUL VOTES
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    "A Great Collection of Useful Information"

    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.

    0 of 0 people found this review helpful

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