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What Einstein Told His Cook
- Kitchen Science Explained
- Narrated by: Sean Runnette
- Length: 9 hrs and 12 mins
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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.
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
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Dr. Joe & What You Didn't Know
- 177 Fascinating Questions About the Chemistry of Everyday Life
- By: Dr. Joe Schwarcz
- Narrated by: Nick Hahn
- Length: 9 hrs and 9 mins
- Unabridged
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From Beethoven's connection to plumbing to why rotten eggs smell like sulfur, the technical explanations included in this scientific primer tackle 99 chemistry-related questions and provide answers designed to inform and entertain. What jewelry metal is prohibited in some European countries? What does Miss Piggy have to do with the World Cup? How can a cockroach be removed from a human ear? The quirky information offered incorporates scientific savvy, practical advice, and amusing anecdotes.
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Interesting facts, but the narrator's lacking
- By Marsha L. Woerner on 12-05-14
By: Dr. Joe Schwarcz
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- By: Caitlin PenzeyMoog
- Narrated by: Tanya Eby
- Length: 6 hrs and 6 mins
- Unabridged
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Just stop
- By Listener on 05-07-24
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A Grain of Salt
- The Science and Pseudoscience of What We Eat
- By: Dr. Joe Schwarcz
- Narrated by: Jonathan Yen
- Length: 11 hrs and 33 mins
- Unabridged
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Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Will a diet of Twinkies and M&M's lead to weight loss? Water from a tap or from a plastic bottle - which should you choose, and which is better for the environment? Should you carry your groceries home in plastic or brown paper? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you.
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Excellent! Science-baced nutritional information.
- By Amazon Customer on 02-05-20
By: Dr. Joe Schwarcz
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The Disappearing Spoon
- And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements
- By: Sam Kean
- Narrated by: Sean Runnette
- Length: 12 hrs and 34 mins
- Unabridged
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Reporter Sam Kean reveals the periodic table as it’s never been seen before. Not only is it one of man's crowning scientific achievements, it's also a treasure trove of stories of passion, adventure, betrayal, and obsession. The infectious tales and astounding details in The Disappearing Spoon follow carbon, neon, silicon, and gold as they play out their parts in human history, finance, mythology, war, the arts, poison, and the lives of the (frequently) mad scientists who discovered them.
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Great Book, Great Narration, But...
- By Henny Button on 09-18-10
By: Sam Kean
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Masala Lab
- The Science of Indian Cooking
- By: Krish Ashok
- Narrated by: Ashish Bhandari
- Length: 7 hrs and 51 mins
- Unabridged
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Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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Learned a lot!
- By Sharon S. Dorondo on 12-21-22
By: Krish Ashok
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Bad Science
- Quacks, Hacks, and Big Pharma Flacks
- By: Ben Goldacre
- Narrated by: Jonathan Cowley
- Length: 8 hrs and 51 mins
- Unabridged
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Author Ben Goldacre exposes the epidemic of pseudoscience and gives listeners the tools they need to distinguish good science from nonsense.
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The Brits Pull No Punches On Fake Medicine!!
- By aaron on 03-09-12
By: Ben Goldacre
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The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- By: Michael Ruhlman
- Narrated by: Michael Ruhlman
- Length: 7 hrs and 4 mins
- Unabridged
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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One of the best books for professionals as well as home cooks….
- By Jose Hurtado on 04-26-24
By: Michael Ruhlman
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The Art of Flavor
- Practices and Principles for Creating Delicious Food
- By: Daniel Patterson, Mandy Aftel
- Narrated by: John Lescault
- Length: 4 hrs and 43 mins
- Unabridged
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Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles.
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Pallets be like give me some more
- By John on 08-17-17
By: Daniel Patterson, and others
What listeners say about What Einstein Told His Cook
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Maurine
- 09-13-13
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.
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- Amazon Customer
- 01-23-18
Easy Listening
This is a good companion and easy listen for the daily commute with the added advantage of learning things you didn't know you wanted to know.
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- Marc
- 03-27-14
worth listening to: A reminder that we buy BS
Would you consider the audio edition of What Einstein Told His Cook to be better than the print version?
I haven't read the print version, so I am not able to compare.
What did you like best about this story?
Wolke does not hide that he falls for sales pitches himself and has to remind himself of simple things from time to time - like salt being generally SALT, not some magic powder that can solve problems or sugar being everywhere, often in disguise ...
Did you have an extreme reaction to this book? Did it make you laugh or cry?
I am a skeptic food buyer, trying to prepare as much as possible on his own, not relying on "convenience food" from the super market. Yet, this book has reminded me to be even more open eyed ...
Any additional comments?
The book consists of several, not necessarily connected, articles or columns that deal with separate topics. This makes it a good mix of various topics, but lacks a bit of a "red line".
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1 person found this helpful
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- Amy
- 04-17-17
Great Science
The book is fun and interesting to read. Most of the science covered in this book is helpful in every day life. I will read it again.
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- SAMA
- 01-26-15
A trip through the culinary world of today
This book does an excellent job in answering all the little questions and curiosities you may have about food, the kitchen, and the mysteries surrounding the preparation of foods for consumption. It is well researched and highly entertaining throughout.
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- Michael
- 01-30-13
Foodie Science
For those who want to know "why?" This is a great overview of the science inside the kitchen. The author weaves a great story of how and why behind most kitchen cooking and activities. Its a very fun and entertaining book that appeals to the foodie and scientist. Marrying the art of cooking and kitchen with an appreciation for the chemistry and physics that underpin your gastronomic transformations!
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- Jay
- 01-18-15
Too Much Information. Couldn't take it all in!
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.
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- Joe Crescenzi
- 08-16-13
Fascinating... and practical!
What made the experience of listening to What Einstein Told His Cook the most enjoyable?
I loved the fact that there were not only interesting bits of trivia, but plenty of common facts that will actually make me a more savvy shopper at the supermarket.
What’s the most interesting tidbit you’ve picked up from this book?
There were quite a few things I've learned such as simply knowing the basics of salt...Sea Salt, Kosher, Table and sodium free salts.
Any additional comments?
I think this would be a great start for a series of similar practical science such as "What Einstein told his... Housekeeper, gardener, etc.
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6 people found this helpful
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- Doug
- 10-29-12
All geeked about cooking
Would you listen to What Einstein Told His Cook again? Why?
Very good content that explains a lot of why things work the way they do in the kitchen presented in a clear and concise manner for those of us who aren't chemical scientists.
What did you like best about this story?
Wolke puts to rest several myths by describing experiments he's conducted.
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2 people found this helpful
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- Joe
- 07-31-12
Very Informative
Any additional comments?
This is great book for both the home cook and the professional chef. As a restraint cook for the past 20 years, this book still managed ti shed new light on some old questions. If you are interested at all in cooking, I strongly recommend this book.
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1 person found this helpful