Synopses & Reviews
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.
"Chemistry professor emeritus and award-winning food columnist Wolke offers a reference guide to the science of food, everything from the truth about raw sugar and cream of tartar to how microwaves and 'instant-read' thermometers actually function, explaining it all in a clear, accessible, and fun fashion. Sean Runnette turns in a subtle, winning performance in this audio edition, capturing the spirit of the text his reading both informs and entertains and delivering friendly, clear, and steady narration. Additionally, Runnette is restrained and wry and vaguely reminiscent of Niles Crane from TV's Frasier nailing the book's many moments of humor. This delightful audiobook which includes a PDF with more than 30 recipes from the author's wife, Marlene Parrish is a must for foodies and science fans. A W.W. Norton paperback." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"With its zest for the truth, this book will help cooks learn how to make more intelligent choices." ---Publishers Weekly
"Runnette is restrained and wry---and vaguely reminiscent of Niles Crane from TV's Frasier---mailing the book's many moments of humor. This delightful audiobook…is a must for foodies and science fans." ---Publishers Weekly Starred Audio Review
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.
About the Author
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.