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

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Synopsis

"Wolke is Martha Stewart with a PhD."—?American Scientist?


"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. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices."—?Publishers Weekly?
 

About Robert L. Wolke

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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 June 21, 2010 by W. W. Norton & Company. 368 pages
Genres: History, Crafts, Hobbies & Home, Education & Reference, Cooking, Science & Math, Professional & Technical, Computers & Technology. Non-fiction

Unrated Critic Reviews for What Einstein Told His Cook

Publishers Weekly

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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: ...

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.

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Publishers Weekly

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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: ...

The Bookbag

Some have fairly universal appeal - Custard - the last stand in a food court, or Baked Alaska - the end result of global warming, but others (Harvard beets - part of an unlikely sports headline) will mean more if you are American.

Aug 07 2012 | Read Full Review of What Einstein Told His Cook: ...

Publishers Weekly

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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: ...

Reader Rating for What Einstein Told His Cook
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