In What Einstein Told His Cook, “an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible” (The Observer). “Perfect reading for the room that can’t be mentioned on the food and drink pages” (The Guardian), What Einstein Told His Cook engages cooks and chemists alike in providing reliable and witty explanations for the most burning food questions, while debunking misconceptions and helping interpret confusing advertising and labelling.

“...a fascinating and humorous explanation of 130 kitchen mysteries and phenomena...”
House and Garden

“...a myth-busting compendium of scientific answers to culinary problems.”
Bee Wilson, New Statesman

“A fascinating, accessible insight into the science of cookery.”
Waitrose Food Illustrated

November 2008 • Paper • £11.99 • ISBN 978 0 393 32942 1 • 368pp • 140 x 210mm