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 never read the printed version.
None. This is the best.
The part explaining pots and pans.
I agree with other reviews that this book isn't so much intended to be read from beginning to end, but I found it an easy listen for my commute. The science was explained clearly and mostly interesting. I did find the conversation with Alice in Wonderland in the refrigerator to be bizarre. Narrator was good and I've enjoyed other books he has read as well.
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.
Avid audible listener for over 10 years.
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.
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.
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