Synopses & Reviews
Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the bestselling What Einstein Told His Cook
continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post
column, "Food 101," Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers "Sidebar Science" features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Ha
t provides indispensable information that will make listeners better shoppers, cooks, and eaters.
"All you have to do is ask 'why' and open to any page. Good luck putting it down." ---Alton Brown, host of Good Eats
"Sean Runnette's charming and flawless narration emphasizes the work's funnier bits, of which there are many." ---AudioFile
In the sequel to the bestselling What Einstein Told His Cook
, Robert L. Wolke continues his investigations into the science behind our foods and debunks culinary misconceptions with reliable, commonsense logic.
About the Author
Marlene Parrish, a noted food writer, is a columnist for the Pittsburgh Post-Gazette and coauthor, with her husband, Robert L. Wolke, of two books on kitchen science.Robert L. Wolke is a professor emeritus of chemistry at the University of Pittsburgh and an award-winning food columnist for the Washington Post. He is the author of Chemistry Explained and coauthor of What Einstein Kept Under His Hat.Sean Runnette, a multiple AudioFile Earphones Award winner, has also produced several Audie Award�winning audiobooks. His film and television appearances include Two If by Sea, Copland, Sex and the City, Law and Order, Third Watch, and lots and lots of commercials.