What Einstein Told His Cook: Kitchen Science Explained

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.

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 Robert L. Wolke provides reliable and witty explanations for your most burning food questions.

Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He is a food columnist for the Washington Post, and he has won both the James Beard Foundation's award for best newspaper column and the International Association of Culinary Professionals' Bert Greene Award for best newspaper food writing. He is the author of Impact: Science on Society and Chemistry Explained, as well as coauthor, with his wife, noted food writer Marlene Parrish, of What Einstein Told His Cook 2 and What Einstein Kept Under His Hat. Robert lives in Pittsburgh, Pennsylvania. Sean Runnette, a multiple AudioFile Earphones Award winner, has produced several Audie Award–winning audiobooks. He is a member of the American Repertory Theater company and has toured internationally with Mabou Mines, an avant-garde theater company. Sean's television and film appearances include Two If by Sea, Copland, Sex and the City, Law and Order, Third Watch, and lots and lots of commercials, for which he apologizes.