What Einstein Told His Cook: Kitchen Science Explained

Available

Product Details

Price
$16.95  $15.59
Publisher
W. W. Norton & Company
Publish Date
Pages
350
Dimensions
5.5 X 1.0 X 8.1 inches | 0.65 pounds
Language
English
Type
Paperback
EAN/UPC
9780393329421

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About the Author

Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.

Reviews

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.
[Wolke]...breathes fun and fact into his work, making this book a good choice for any cook.
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
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