What Einstein Told His Cook

Kitchen Science Explained

By: Robert L. Wolke

Narrated by: Sean Runnette

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)

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.

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.

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".

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.

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.