What Einstein Told His Cook, Robert L. Wolke
What Einstein Told His Cook, Robert L. Wolke
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What Einstein Told His Cook
Kitchen Science Explained

Author: Robert L. Wolke

Narrator: Sean Runnette

Unabridged: 9 hr 12 min

Format: Digital Audiobook Download

Publisher: Tantor Media

Published: 02/13/2012

Categories: Cooking, Nonfiction

Includes: Bonus Material Bonus Material Included

Synopsis

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.

About Robert L. Wolke

Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He is a food columnist for the Washington Post, and he has won both the James Beard Foundation's award for best newspaper column and the International Association of Culinary Professionals' Bert Greene Award for best newspaper food writing. He is the author of Impact: Science on Society and Chemistry Explained, as well as coauthor, with his wife, noted food writer Marlene Parrish, of What Einstein Told His Cook 2 and What Einstein Kept Under His Hat. Robert lives in Pittsburgh, Pennsylvania.

Reviews

Goodreads review by Shelah on July 02, 2009

Strictly speaking, What Einstein Told His Cook is more of a reference book than anything else. Wolke divides the book into sections like "Sweet Talk" (all about sugar) and "Salt of the Earth" and goes on to answer common questions about the topic at large. If you've been reading my blog for a while,......more

Goodreads review by AJ on December 29, 2013

Not much to say, except that this is a fascinating, fabulous fusion of science & cooking. All the basics of cooking are much easier to remember if one understands the reasons behind standard kitchen techniques.......more

Goodreads review by Lynn on March 16, 2021

Fun Collection of Food Information This a collection of Washington Post articles the author writes about the chemistry of food. They’re fun to read and interesting too.......more

Goodreads review by Stephen on December 19, 2019

What did Einstein tell his cook? ..I still don’t know. I have learned, however, that it is possible to make a jello out of champagne; that concrete sidewalks, even during a Houston summer, are unlikely to warm up to the precise temperature needed to fry an egg; why bottled Coca-Colas can go flat, de......more

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