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1 Beaverton Cooking and Food- Culinary Reference

What Einstein Told His Cook: Kitchen Science Explained

by and

What Einstein Told His Cook: Kitchen Science Explained Cover

 

Synopses & Reviews

Publisher Comments:

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions about food and cooking in his syndicated Washington Post column, "Food 101."

Now, organized into basic categories for easy reference, What Einstein Told His Cook contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, Wolke debunks some widely held myths about foods and cooking.

Whether kept in the kitchen or on the reference shelf, What Einstein Told His Cook will be a friendly scientist at your elbow. 20 illustrations.

Review:

"Wolke is good at demystifying advertisers' half-truths, showing, for example, that sea salt is not necessarily better than regular salt for those watching sodium intake....Wolke tells it like it is....With its zest for the truth, this book will help cooks learn how to make more intelligent choices." Publishers Weekly

Review:

"Wolke writes about these serious topics with a good sense of humor that doesn't belittle the seriousness of his purpose." Mark Knoblauch, Booklist

Synopsis:

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.

Synopsis:

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.

Synopsis:

"Follow a single, microscopic yeast cell down a rabbit hole, and Alice, aka Adam, will take you on a fascinating romp through the Wonderland of ethyl alcohol, from Natures own fermentation to todays best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun." —Robert L. Wolke, author of What Einstein Kept Under His Hat and What Einstein Told His Cook

Synopsis:

Named a Best Science Book of 2014 by Amazon, Wired, the Guardian, and NBC

Winner of the 2014 Gourmand Award for Best Spirits Book in the United States

 

“Lively . . . [Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” — New York Times

 

Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

 

“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal

Synopsis:

New York Times Bestseller

Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only just beginning to distill the complex reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers puts our alcoholic history under the microscope, from our ancestors’ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves why—or even if—people actually like the stuff.

From fermentation to distillation to aging, Proof offers a unique glimpse inside the barrels, stills, tanks, and casks that produce iconic drinks. Rogers ventures from the whiskey-making mecca of the Scottish Highlands to the most sophisticated gene-sequencing labs in the world—and to more than one bar—introducing us to the motley characters and evolving science behind the latest developments in boozy technology. He uncovers alcohol’s deepest mysteries, chasing the physics, molecular biology, organic chemistry, and even metallurgy that power alcohol production, and the subtle mixture of psychology and neurobiology that fuels our taste for those products.

With intoxicating enthusiasm, Rogers reveals alcohol as a miracle of science. If you’ve ever wondered how exactly your drink of choice arrived in your glass, or exactly what will happen to you once you empty it, Proof makes an unparalleled drinking companion.

About the Author

Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh and winner of the James Beard Foundation and Bert Greene awards for food journalism.

Table of Contents

Introduction 1

Yeast 14

Sugar 35

Fermentation 59

Distillation 80

Aging 104

Smell and Taste 133

Body and Brain 160

Hangover 187

Conclusion 205

Acknowledgments 213

Notes 215

Bibliography 235

Index 248

Product Details

ISBN:
9780393011838
Other:
Wolke, Robert L.
Author:
Parrish, Marlene
Author:
Rogers, Adam
Author:
Wolke, Robert L.
Publisher:
W. W. Norton & Company
Location:
New York
Subject:
Reference
Subject:
Cookery
Subject:
Science
Subject:
Essays
Subject:
History
Subject:
Food Science
Subject:
Cookbooks
Subject:
Cooking and Food-General
Subject:
General Cooking
Copyright:
Edition Number:
1st ed.
Edition Description:
Trade paper
Series Volume:
no. 02-01
Publication Date:
May 2002
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
272
Dimensions:
9 x 6 x 1.19 in 1.02 lb

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Related Subjects


Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Reference » Science Reference » Technology

What Einstein Told His Cook: Kitchen Science Explained Used Hardcover
0 stars - 0 reviews
$9.95 In Stock
Product details 272 pages W. W. Norton & Company - English 9780393011838 Reviews:
"Review" by , "Wolke is good at demystifying advertisers' half-truths, showing, for example, that sea salt is not necessarily better than regular salt for those watching sodium intake....Wolke tells it like it is....With its zest for the truth, this book will help cooks learn how to make more intelligent choices."
"Review" by , "Wolke writes about these serious topics with a good sense of humor that doesn't belittle the seriousness of his purpose."
"Synopsis" by , Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.
"Synopsis" by , Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.
"Synopsis" by , "Follow a single, microscopic yeast cell down a rabbit hole, and Alice, aka Adam, will take you on a fascinating romp through the Wonderland of ethyl alcohol, from Natures own fermentation to todays best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun." —Robert L. Wolke, author of What Einstein Kept Under His Hat and What Einstein Told His Cook
"Synopsis" by ,
Named a Best Science Book of 2014 by Amazon, Wired, the Guardian, and NBC

Winner of the 2014 Gourmand Award for Best Spirits Book in the United States

 

“Lively . . . [Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” — New York Times

 

Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

 

“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal

"Synopsis" by ,

New York Times Bestseller

Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only just beginning to distill the complex reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers puts our alcoholic history under the microscope, from our ancestors’ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves why—or even if—people actually like the stuff.

From fermentation to distillation to aging, Proof offers a unique glimpse inside the barrels, stills, tanks, and casks that produce iconic drinks. Rogers ventures from the whiskey-making mecca of the Scottish Highlands to the most sophisticated gene-sequencing labs in the world—and to more than one bar—introducing us to the motley characters and evolving science behind the latest developments in boozy technology. He uncovers alcohol’s deepest mysteries, chasing the physics, molecular biology, organic chemistry, and even metallurgy that power alcohol production, and the subtle mixture of psychology and neurobiology that fuels our taste for those products.

With intoxicating enthusiasm, Rogers reveals alcohol as a miracle of science. If you’ve ever wondered how exactly your drink of choice arrived in your glass, or exactly what will happen to you once you empty it, Proof makes an unparalleled drinking companion.

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