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What Einstein Told His Cook: Kitchen Science Explained |
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Amazon Sales Rank: 11859
Publication Date: 2008-10-17
Publisher: W.W. Norton & Co.
ISBN: 0393329429
Type: Paperback
Number Of Pages: 368
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"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science News 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. .
Average Rating: 
Review: 2009-10-24
Witty Book for Any Kitchen Lover
Have you ever wondered if it is really possible to fry and egg on a hot sidewalk? How about why it takes longer to cook foods at higher altitude? And what the heck does "ultra pasteurized" mean in regard to milk? If these questions have ever crossed your mind, you can find the answers, and the answers to many others, in "What Einstein Told His Cook" by Robert Wolke.
If e=mc2, is WAY over your head, have no fear, Wolke keeps the explanations basic. With witty remarks and answers to more questions about cooking, foods, and kitchen related topics than imaginable, Wolke makes learning about kitchen science easy and enjoyable. He explains all his concepts, ideas, and technology in straightforward English. On top of that, he even throws in recipes here and there, which is definitely an added bonus. The book's nine chapters covered more than imaginable. The first chapter went through everything sweet, from raw sugar to how white chocolate is made. The second chapter covered everything about salts. The third was all about fats, such as what partially hydrogenated means. The four was about kitchen chemicals, such as MSG and cream of tarter. The fifth covered everything about meats from surf (sea foods) to turf (red meat). The sixth covered fire and ice, such as "Can hot water freeze faster than cold water?" (In all honesty, I had heard that hot water froze faster that cold when I was younger, and I just learned that that's incorrect!) The seventh covered a lot about coffee and alcoholic beverages. I learned a lot that I never knew before from that chapter, probably because I've never touched either. The eighth was a really interesting chapter because it was all about the microwave and how it works. It was honestly fascinating and covered ideas I had never thought of. The ninth and final chapter was all about tools used in the kitchen. Once again, I found this chapter very informative. I also found myself wanting to head down to Bed, Bath & Beyond to pick up some of these fun kitchen gadgets, like the olive picker.
I would give this book 5 stars. It was an easy and informative read. Wolke splashed the pages with humor that made it quite a delight to read. I also felt that I learned a lot from the book. I enjoy cooking and I learned some of the answers behind the questions I had. I also learned the answers to many questions I had never thought of before.
Personally, I thought this was a high quality book. I would recommend it to anyone looking to gain some more knowledge about everyday kitchen questions. It turned me into a little bit of a scientist in my own kitchen. I found myself testing out ideas that were in the book. When I cooked my popcorn, I caught myself thinking about what I had learned in the book. I think the knowledge I gained from this entertaining read will stick with me for a while.
**Just in case you were wonder, an egg fries at 158 degrees Fahrenheit. As Wolke says, "that's quite a bit hotter than any reasonably attainable ground temperature." He even tested it himself! To me, he is the "myth buster" of the kitchen. He did several experiments that brought kitchen science to life!
Review: 2009-09-12
Interesting Information
This book is pretty interesting, but I was hoping it would answer some more basic questions about cooking and chemical reactions in baking and cooking. I guess I was hoping for it to be a little more scientific.
Review: 2009-08-24
Great fun to read and packed with information
Wolke certainly enjoys food -- but more than that, he enjoys debunking scientific myths and putting the truth out there to his readers. His explanations of the old stories about boiling an egg on the sidewalk, using a potato to soak up salt, selecting a caviar spoon, etc. are great fun. They also present science as logical, straightforward, and interesting, as it should be presented. As a popularizer of science, Wolke is hard to top.
He is, sadly, addicted to puns that range from bad to terrible.
Review: 2009-08-23
Easy to Read, Insightfull Book about the Science of Cooking
My wife and I have been working out and eating better to shape up and life a healthier life.
With this, I've been studying food and cooking, and was drawn to this book.
It's a fun, quick read, shedding light on the products we cook and cook with. Its insights have already affected the way I cook and prepare food. It's breezy conversation tone and clear cut facts make the book fun and addictive. I'll be buying the follow-up and the author's other books in the near future, and have shared this one with friends and family.
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Amazon List Price: $15.95
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