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Synopsis
What Einstein Told His Cook
"synopsis" may belong to another edition of this title.
Review
Wolke...is one of the great demystifiers of science information...wonderful at answering those vexing food questions you always wondered about but never got around to investigating yourself.
[Wolke]...breathes fun and fact into his work, making this book a good choice for any cook.
Bob Wolke is that rare mix of lab-coat scientist and raconteur, as if Albert Einstein's mother had married Rodney Dangerfield's father. He's informed, amusing, and delivers clear answers as well as good, in-depth science.--Christopher Kimball, founder and editor of Cook's Illustrated
Writing clearly about science is difficult; making it funny at the same time is next to impossible. Bob Wolke makes both seem easy. This is a book you'll enjoy reading as well as learning from.--Russ Parsons, author of How to Read a French Fry
You'd never think a food science book would be a page-turner, but from the moment I started reading Bob Wolke's wise, funny, fascinating book, I couldn't put it down. A must-read.--Steven Raichlen, author of The Barbecue Bible and The Brisket Chronicles
Synopsis
In "What Einstein Told His Cook", 'an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible' ("The Observer"). 'Perfect reading for the room that can't be mentioned on the food and drink pages' ("The Guardian"), "What Einstein Told His Cook" engages cooks and chemists alike in providing reliable and witty explanations for the most burning food questions, while debunking misconceptions and helping interpret confusing advertising and labelling.
"About this title" may belong to another edition of this title.
- PublisherW. W. Norton & Company
- Publication date2008
- ISBN 10 0393329429
- ISBN 13 9780393329421
- BindingPaperback
- LanguageEnglish
- Number of pages368
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What Einstein Told His Cook: Kitchen Science Explained
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