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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.
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Creators
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Publisher
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Release date
February 13, 2012 -
Formats
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OverDrive Listen audiobook
- ISBN: 9781452626369
- File size: 265122 KB
- Duration: 09:12:20
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Languages
- English
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Reviews
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This entertaining, funny, and enlightening book explores the relationship between food and science and will help cooks of all abilities. The husband-and-wife team behind it works in tandem, giving us sound scientific answers (Why does food turn brown when you cook it?) and recipes that illustrate the concepts. Narrator Sean Runnette has a deep, gentle voice that is both soothing and authoritative. He focuses on the author's explanations of how we can use science in the kitchen as opposed to emphasizing the more technical aspects. Runnette pauses at just the right times to let us absorb information, and his leisurely pacing makes every word accessible. There are times when he slows down too much and swallows some words, but the book's payoff is worth these minor concerns. R.I.G. (c) AudioFile 2012, Portland, Maine -
Starred review from April 30, 2012
Chemistry professor emeritus and award-winning food columnist Wolke offers a reference guide to the science of food, everything from the truth about raw sugar and cream of tartar to how microwaves and “instant-read” thermometers actually function, explaining it all in a clear, accessible, and fun fashion. Sean Runnette turns in a subtle, winning performance in this audio edition, capturing the spirit of the text—his reading both informs and entertains—and delivering friendly, clear, and steady narration. Additionally, Runnette is restrained and wry—and vaguely reminiscent of Niles Crane from TV’s Frasier—nailing the book’s many moments of humor. This delightful audiobook—which includes a PDF with more than 30 recipes from the author’s wife, Marlene Parrish—is a must for foodies and science fans. A W.W. Norton paperback. -
May 6, 2002
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. Wolke is good at demystifying advertisers' half-truths, showing, for example, that sea salt is not necessarily better than regular salt for those watching sodium intake. While the book isn't encyclopedic, Wolke's topics run the gamut: one chapter tackles "Those Mysterious Microwaves"; elsewhere readers learn about the burning of alcohol and are privy to a rant on the U.S. measuring system. Sometimes the tone is hokey ("The green color is Mother Nature's Mr. Yuk sticker, warning us of poison") and parenthetical "Techspeak" explanations may seem condescending to those who remember high school science. However, Wolke tells it like it is. What does clarifying butter do, chemically? Answer: "gets rid of everything but that delicious, artery-clogging, highly saturated butterfat." With its zest for the truth, this book will help cooks learn how to make more intelligent choices.
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