What Einstein Told His Cook 2 by Marlene Parrish
The Sequel: Further Adventures in Kitchen Science

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Synopsis

The scientist in the kitchen tells us more about what makes our foods tick.


This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
 

About Marlene Parrish

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Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.
 
Published January 12, 2011 by W. W. Norton & Company. 384 pages
Genres: History, Cooking, Science & Math, Education & Reference, Professional & Technical, Crafts, Hobbies & Home. Non-fiction

Unrated Critic Reviews for What Einstein Told His Cook 2

Publishers Weekly

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Wolke (What Einstein Told His Cook ) again brings hard science and corny humor to bear on the most basic of human needs: food.

Mar 07 2005 | Read Full Review of What Einstein Told His Cook 2...

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Chemistry professor emeritus and award-winning food columnist Wolke offers a reference guide to the science of food, everything from the truth about raw sugar and cream of tartar to how microwaves and “instant-read” thermometers actually function, explaining it all in a clear, accessible, and...

Apr 30 2012 | Read Full Review of What Einstein Told His Cook 2...

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Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams–style compendium of questions and answers on food chemistry.

| Read Full Review of What Einstein Told His Cook 2...

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Our Starred Review is below, and don’t forget to check out THIS LINK for an audio excerpt and all of this month’s audio reviews from PW.

May 03 2012 | Read Full Review of What Einstein Told His Cook 2...

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