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 best-selling continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated 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, provides indispensable information that will make readers better shoppers, cooks, and eaters.
Review
"A combination of , , and Monty Python's . A fun-filled science adventure for foodies." Austin Chronicle
Review
"Equally useful for the chef or home cook." José Andrés, chef and restaurateur
Synopsis
Chock-full of exercises and strategies, this book will allow clients to deepen the key principles of interpersonal neurobiology that Bonnie Badenoch wrote about in her earlier book. Topics include spotting implicit patterns, observing the bond with kindness, expanding our coherent narratives, coming to terms with the passage of time, and weaving brain talk into personal understanding.
Synopsis
"All you have to do is ask 'why' and open to any page. Good luck putting it down." --Alton Brown, host of and
About the Author
Robert L. Wolke is a consulting editor for Cook's Illustrated. His Washington Post column, "Food 101," ran for more than ten years, and his work regularly appears in both food and science magazines. He lives in Pittsburgh, Pennsylvania.Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.