Audiobook9 hours
What Einstein Told His Cook: Kitchen Science Explained
Written by Robert L. Wolke
Narrated by Sean Runnette
Rating: 4 out of 5 stars
4/5
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About this audiobook
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.
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.
More audiobooks from Robert L. Wolke
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Reviews for What Einstein Told His Cook
Rating: 4.166666666666667 out of 5 stars
4/5
24 ratings13 reviews
- Rating: 5 out of 5 stars5/5Learned a few things; will have this one on hand in my kitchen for reminders about what's going on. Note: not many good recipes here, and although there's a few practical tips, that's not really the focus.
- Rating: 4 out of 5 stars4/5Robert provides an entertaining and educational book on science and cooking. I learned a few things and liked his humorous presentation. I recommend the book for those with limited science background as much of the information covered is at a high school science level.
- Rating: 4 out of 5 stars4/5The subtitle is "The Science of Cooking", and that's what this is. I'm usually terribly disappointed by pop chemistry texts which tend to be nothing more than laundry lists, but this was not bad. The level of science was, no surprise, not as high as I would like, but the subject is intrinsically interesting and the material covered was well chosen.
- Rating: 4 out of 5 stars4/5I love to cook and this was a helpful little ditty about why different ingredients mix well with other. It was light and I was expecting more.
- Rating: 4 out of 5 stars4/5A good pop-science book for anyone interested in the chemical and physical why and how of cooking. I know I learned plenty, including the fact that "sea salt" is not any saltier than normal one. Now if I could only figure out why it's still more expensive.
- Rating: 2 out of 5 stars2/5There were a whole lot of things that as non-north-american, I badly knew it existed. But there were some interesting explanations.
- Rating: 3 out of 5 stars3/5This book was okay and I liked that there was more interaction between Mary and Sherlock but I skipped through lots of pages because of the unprounounceable names which was confusing for me. Also, Mary disguising herself as a man is old and tired. I did like the reawakening of Mary's memory from amnesia but can Mary and Sherlock please go home to England or back to San Francisco.
- Rating: 5 out of 5 stars5/5An interesting and oddly entertaining collection of practical food science lessons for the non-scientist. The author brings the world of chemistry alive fielding everyday questions about everything from nonstick surfaces to browning and emulsifying and the irradiation of fruits and vegetables. The recipes are enticing as well.
- Rating: 3 out of 5 stars3/5The author explains the science of cooking, very interesting
- Rating: 4 out of 5 stars4/5Author Robert Wolke answers questions about the chemistry and physics of what goes on in our kitchens, such as "What exactly is in artificial sweeteners?", "Why do we add salt when boiling water for pasta?", "What causes freezer burn?" and "Why is it bad to put metal in a microwave?" The explanations are very simple and clear for non-scientific audiences without being too dumbed down, and while some address matters of mere idle curiosity, others may actually help you to become a better cook or a smarter consumer as well as learning some basic scientific principles along the way. There are also a number of recipes which illustrate various points discussed in the book, and in general they look easy and rather appealing. There are a couple I'm decidedly interested in trying, and that's pretty rare for me.
- Rating: 5 out of 5 stars5/5It was a bit difficult to get through some parts due to the science aspect. What I liked is that it's easy to pick up on; you can read any section without reading previous sections. When I read fiction, I have to frequently flip a few pages back and refresh myself on the plot. I also liked his witty commentary. Another reviewer mentioned that his humor doesn't make it through, but I chuckled quite often. Again, like another reviewer mentioned, I tabbed a lot of pages. I bought this book as a Christmas gift, and I find myself rushing to transcribe many recipes and techniques to my digital "cookbook."It contains useful tips on both cooking ingredients and equipment, as well as information on common questions and misconceptions, and some recipes. I'd definitely recommend it!
- Rating: 4 out of 5 stars4/5Wolke covers all kinds of kitchen science in this fun, easy-to-read book. His explanations are the answers to common questions like: If Teflon doesn't stick to anything, how does it stick to the pan?
Really fascinating reading, I frequently laughed out loud and read witty sentences aloud to whoever happened to be nearby (they chuckled halfheartedly - like they were humoring the crazy person).
If you like Good Eats, you will like this. - Rating: 3 out of 5 stars3/5Interesting. The first couple of chapters more so than the rest.