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What Einstein Told His Cook

Kitchen Science Explained


Our Retail Price:£12.99

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Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award

"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything

“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


“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.” — BusinessWeek

“[Wolke]…breathes fun and fact into his work, making this book a good choice for any cook.” — Chicago Tribune

“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

“Cooking is a science as much as an art, but the science has never been as easy to understand or as much fun to learn as it is in What Einstein Told His Cook. Bob Wolke makes the wonders of food chemistry accessible and entertaining.” — Marion Nestle, author of Food Politics and Unsavory Truth

“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

“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

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