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What Einstein Told His Cook: Kitchen Science Explained

This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.


"Wolke is Martha Stewart with a PhD." —American Scientist

"Wolke, longtime professor of chemistry and author of the Washington Post 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." —Publishers Weekly

From Publishers Weekly

Apr 04, 2005 – Wolke (What Einstein Told His Cook ) again brings hard science and corny humor to bear on the most basic of human needs: food. Whether defining the chemical makeup of the artificial flavor in chocolate or exploring the vagaries of scallop farming, Wolke plunges into the science of gastronomy with lan. Using questions gathered from readers of his Washington Post column, he covers the gamut from why tea turns cloudy in the refrigerator (cooling precipitates tiny particles of tannins) to what "mechanically separated beef" is (meat that's been "forced at high pressure through a kind of sieve"). Each question serves as a springboard to a rigorous analysis of food and its preparation and to humorous and bitter ruminations on the U.S. Food and Drug Administration regulation; explorations of the folk history of food cultivation; and expansive descriptions of various world cuisines. Interspersed throughout are mouth-watering recipes written by Wolke's wife, restaurant critic and culinary journalist Marlene Parrish. While at times Wolke's desire to entertain gets the best of him--his overreliance on goofy puns, for example, is tiring--the overall effect of this work is like any great family meal: the savory delights of consuming fine food outweigh whatever irritations come with uninvited guests. 20 illus.

Customer Reviews

What Einstein told his cook part one

Wow! What a great read! I am a Chef Instructor for The Art Institute of Houston! A student of mine recommended this book! It reads like a thriller, very informative and way crazy on the science side of cooking! I use this book and its information on a daily basis to help educate my students about how food chemistry works everyday in a kitchen! Sincerely Tommy Child Chef Instructor AI Houston!

Pleasantly surprised

My Professor required us to read this book for my food preparation class and it is such an interesting read! I was at first bummed out by the additional requirement, but once I started reading I was pleasantly surprised. It was very informative and explains the science behind food and cooking. A worthy read!

What Einstein Told His Cook: Kitchen Science Explained
View in iTunes
  • $12.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Cookbooks, Food & Wine
  • Published: Jun 21, 2010
  • Publisher: W. W. Norton & Company
  • Seller: W. W. Norton
  • Print Length: 368 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

Customer Ratings