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.
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by Robert L. Wolke
by Marlene Parrish, Robert L. Wolke
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"This entertaining, funny, and enlightening book explores the relationship between food and science and will help cooks of all abilities. The husband-and-wife team behind it works in tandem, giving us sound scientific answers (Why does food turn brown when you cook it?) and recipes that illustrate the concepts. Narrator Sean Runnette has a deep, gentle voice that is both soothing and authoritative. He focuses on the author's explanations of how we can use science in the kitchen as opposed to emphasizing the more technical aspects. Runnette pauses at just the right times to let us absorb information, and his leisurely pacing makes every word accessible. There are times when he slows down too much and swallows some words, but the book's payoff is worth these minor concerns. R.I.G. (c) AudioFile 2012, Portland, Maine"
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