What Einstein Told His Cook

Kitchen Science Explained

By: Robert L. Wolke

Narrated by: Sean Runnette

Length: 9 hrs and 12 mins

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

Critic reviews

"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)

Cooking + Basic Chemistry/Science = Great Book

What Einstein told his cook is a great book if you have any background in science and would like to bridge some (or a lot) of gaps to cooking. Even if you don't have a big background in science or chemistry, I believe if you're some what intelligible you can still pick up on a lot of whats covered and comprehend it (though, you may have to look a few things up depending on your background). It is very interesting and it helps you avoid common techniques or procedures that are taught and used in the kitchen frequently which are almost completely baseless which shows the lack of education and knowledge some cooks actually have of cooking.

You don't have to have taken organic chemistry to think this book is great, but if you do have a background in chemistry/basic science you will probably really enjoy this book. Even if you don't have a background, the author is good about keeping it on a simple level, and explains concepts before discussing them further.

I'm just getting into cooking regularly and have found that this should be an essential read/listen for any one that enjoys or is beginning to enjoy cooking.

More than a textbook for me

Ok, this is a bit like a textbook but if you are really into the science of food or just wonder about some if the myths/facts about what you eat this is a really good listen.
Look, it is not a story. If you are looking for a story you really need to look elsewhere. If you love to cook you may find this book as fascinating as I did.

Good information but no effort

Appears to be a collection of responses from his newspaper column. The information was good and I learned from it. So I'd recommend the book because of what you'll learn. Was just bummed that they didn't (appear to) make more of an effort that a copy and paste from his previous writings. Either way, it's a good read, worth a few bucks ... just not a GREAT book.

Fascinating!

Loved it! Very intriguing and educational. Being a chemistry teacher I thoroughly enjoyed it. It helps with understanding good cooking practices, likewise.

very very interisting book, realy awesome,

as if it takes you in a jeurny inside the food!! it added alot to me

Informative and fun

This book is a good way to learn some of the science in the kitchen while keeping readers engaged.

Food science with a twist of humor

Would you recommend this audiobook to a friend? If so, why?

I would recommend this audiobook to any cook, particularly anyone who often cooks without recipes because the information provided is useful across recipes.

What did you like best about this story?

This was science, not comedy, but the lessons were occasionally seasoned with a dash of wit which was so perfectly delivered I had to laugh out loud.

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

N/A

Was this a book you wanted to listen to all in one sitting?

Yes, but instead I took the time between chapters to assimilate what I had learned. I definitely learned a lot from each chapter.

Any additional comments?

I will definitely be looking for this narrator in future selections.

Sufficient narration, engaging material

I think this would be a great book for a scientist/engineer that is starting to cook or a cook that is interested in the science. The author provides interesting stories related to different food related scientific phenomenon. The science is generally basic, though he does put in a little extra detail for those that already know some of the material. Nothing earth-shattering, but great general information. And he answers many age-old questions.

I was asleep for most of it

I really struggled to stay interested. This helped me discover a genre of books I'm not interested in.

Cuuld be better

Would you recommend this book to a friend? Why or why not?

When I started to listen the book I though it was going to be promising and actually I recommended it, After finishing the book I would prefer to recommend others on the same subject.

Any additional comments?

US readers are not the only listeners of this kind of books, Although there is an article regarding metric measurements all the book is about pounds, cups, degrees Fahrenheit, etc.The same is abut the regulation entities like FDA.

There is too much repetition of basic concepts and I did not see any relation or mention to the recipes in the pdf cookbook and the subjects in the different chapters.

Anyway I learned a few things form this books so I do not consider it a waist of credits.