What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke
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Book Summary Information
Author: Robert L. WolkeEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-10-17
ISBN: 0393329429
Number of pages: 368
Publisher: W. W. Norton & Company
Product features:
- ISBN13: 9780393329421
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of What Einstein Told His Cook: Kitchen Science Explained
Book Review: A Delicious Mouthful of Information
Summary: 4 Stars
Why does European chocolate (or Mexican chocolate, for that matter) taste better than the Nestle and Hershey equivalents? Should roads be paved with molasses rather than asphalt? Why call white chocolate chocolate, when it's not chocolate at all? Does adding salt to water really make it boil faster? What does "partially hydrogenated oil" really mean? How do you defrost foods, make perfect cookies, clean silverware, or avoid blowing things up in the microwave? Wolke's book is the perfect mouthful of information for anyone who has ever spent time in the kitchen and wondered why things work the way they do. Chapter by chapter, Wolke explain some of the questions that have been haunting cooks for years. He uses both scientific and layman terms to explain to all from the novice to the chemistry professor that the kitchen is the ultimate lab for biology, chemistry, and physics. Rather than digging through pages of scientific literature, Wolke provides short, clear answers to every-day questions concerning all aspects of the kitchen and food science, from sugar to salt to kitchen tools.
Rather than limit his explanations to paragraphs of information, Wolke, with the help of food professional Marlene Parrish (his wife), he has you, the reader, put the concepts to the test. Where else to test kitchen science than in the kitchen? His physical examples include everything from Chocolate Velvet Mousse (ever tried mixing chocolate and oil?) to Boiled Live Lobster (should you boil or steam it?). If you've ever questioned the conventions of cooking, Wolke probably has a witty yet clear answer for you in What Einstein Told His Cook: Kitchen Science Explained.
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