...it's such a good book...a real find...it's very light to read - but some genuinely interesting scientific concepts put across well. --Popular Science
The sequel to What Einstein Told His Cook "perfect reading for the room that can t be mentioned on the food and drink pages --The Guardian
“All you have to dois ask ‘why’ and open to any page. Good luck putting it down.”—Alton Brown, host of Good Eats and Iron ChefHave you ever wondered whyonions make us cry? Do you believe bananas contain more calories as they ripenand get sweeter? This sequel to the best-selling What Einstein ToldHis Cook continues Robert L.Wolke’s investigations into the science behind our foods. In response toongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions withreliable, commonsense logic. And for exceptionally inquisitive cooks andscientists, he offers “Sidebar Science” features, which dig more deeply intothe chemical processes that underlie food and cooking. Above all, What Einstein KeptUnder His Hat providesindispensable information that will make readers better shoppers, cooks, andeaters.