What Einstein Told His Cook - by Robert L Wolke (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>"Wolke, longtime professor of chemistry and author of the <em>Washington Post</em> column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers...With its zest for the truth, this book will help cooks learn how to make more intelligent choices." --<em>Publishers Weekly</em></p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>[Wolke]...breathes fun and fact into his work, making this book a good choice for any cook.<br><br>Bob Wolke is that rare mix of lab-coat scientist and raconteur, as if Albert Einstein's mother had married Rodney Dangerfield's father. He's informed, amusing, and delivers clear answers as well as good, in-depth science.--Christopher Kimball, founder and editor of Cook's Illustrated<br><br>Writing clearly about science is difficult; making it funny at the same time is next to impossible. Bob Wolke makes both seem easy. This is a book you'll enjoy reading as well as learning from.--Russ Parsons, author of How to Read a French Fry<br><br>You'd never think a food science book would be a page-turner, but from the moment I started reading Bob Wolke's wise, funny, fascinating book, I couldn't put it down. A must-read.--Steven Raichlen, author of The Barbecue Bible and The Brisket Chronicles<br><br>Wolke...is one of the great demystifiers of science information...wonderful at answering those vexing food questions you always wondered about but never got around to investigating yourself.<br>
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