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Product info

<p/><br></br><p><b> About the Book </b></p></br></br>Providing information that will make readers better shoppers, cooks and eaters, Robert L. Wolke debunks misconceptions with logic.<p/><br></br><p><b> Book Synopsis </b></p></br></br>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 <em>What Einstein Told His Cook</em> continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated <em>Washington Post</em> 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, <em>What Einstein Kept Under His Hat</em> provides indispensable information that will make readers better shoppers, cooks, and eaters.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>A combination of <em>Good Eats</em>, <em>MythBusters</em>, and Monty Python's <em>Flying Circus</em>. A fun-filled science adventure for foodies.-- "Austin Chronicle"<br><br>This book provides wonderfully rich new vistas on the compelling, growing field of interpersonal neurobiology. Therapists and patients will benefit from Badenoch's powerful narrative thread from neuroscience discoveries to the deepest aspects of personal relationships. This workbook is a must-read.--José Andrés, chef and restaurateur<br>

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