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Original Essays | December 12, 2009

Alexander McCall Smith: IMG The Courage of Others

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I have recently written a novel about life in England during the Second World War. I felt some concern before I tackled this theme — the War... Continue »
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13 Burnside Cooking and Food- Culinary Reference
2 Home & Garden Cooking and Food- Gastronomic Literature
23 Remote Warehouse Cooking and Food- General
8 Remote Warehouse Cooking and Food- Historical Food and Cooking
1 Technical Popular Science- General
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This title in other formats:

What Einstein Told His Cook: Kitchen Science Explained

by Robert L Wolke

What Einstein Told His Cook: Kitchen Science Explained Cover

Synopses & Reviews

Publisher Comments:

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 Postfood 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 Cookengages cooks and chemists alike.

Synopsis:

University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.

Synopsis:

"Like having a scientist at your side to answer your questions in plain, non-technical language."'"Science News
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About the Author

Robert L. Wolkeis a consulting editor for Cook's Illustrated. His Washington Postcolumn, "Food 101," ran for more than ten years, and his work regularly appears in both food and science magazines. He lives in Pittsburgh, Pennsylvania.
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Product Details

ISBN:
9780393329421
Subtitle:
Kitchen Science Explained
Author:
Wolke, Robert L
With:
Parrish, Marlene
Author:
Wolke, Robert L.
Publisher:
W. W. Norton & Company
Subject:
History
Subject:
Food Science
Subject:
Essays
Publication Date:
October 2008
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
350
Dimensions:
8 x 6 in
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