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What Einstein Told His Cook: Kitchen Science Explained and over 2 million other books are available for Amazon Kindle . Learn more
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What Einstein Told His Cook: Kitchen Science Explained Audio CD – Audiobook, 13 Feb 2012

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Audio CD, Audiobook, 13 Feb 2012
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--This text refers to the Hardcover edition.
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Product details

  • Audio CD
  • Publisher: Tantor Audio; Unabridged edition (13 Feb. 2012)
  • Language: English
  • ISBN-10: 1452636362
  • ISBN-13: 978-1452636368
  • Product Dimensions: 17 x 2.3 x 16.3 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 4,655,899 in Books (See Top 100 in Books)

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Product Description

Review

"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." "The author... breathes fun and fact into his work, making this book a good choice for any cook." --This text refers to the Paperback edition.

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. --This text refers to the Hardcover edition.

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Customer Reviews

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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By N. Wood on 7 Sept. 2006
Format: Hardcover
I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book.

Except that I have since found that book:

"An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee.

I would suggest this book to anyone who wants to dip their toes into a little food science; though I prefer McGee's heavier volume. I'd already wetted my toes, and was looking to submerge completely into greater detail.
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103 of 120 people found the following review helpful By Dennis Littrell TOP 1000 REVIEWER on 28 Oct. 2003
Format: Hardcover
This is a most delightful book, full of kitchen wisdom and chemistry, good and bad puns, and many, many clever witticisms. It is a flat out pleasure to read, but what really makes it such an outstanding piece of work, and a book every kitchen should have, is that it is so full of information, from why and how corn syrup ends up in sodas to why and how to wash your mushrooms--and yes, they are indeed grown in manure, but not to worry, as Wolke explains on pages 286-288 in a little essay entitled, "You Can't Wash Your Car with a Wet Mushroom." (I believe that.) This is the kind of book you'll find yourself reading from cover to cover instead of peeling the potatoes. Speaking of which, Wolke advises that there is a very slight problem with green potatoes, but that reports of their poisonous nature are greatly exaggerated. (See pages 117-120 for the true scoop.)
I have just one problem: nowhere does Wolke say how many sesame seeds are in a teaspoon. However, inspired by Wolke's labor-intensive lime squeezing experiment on pages 281-284, I was able to work it out myself. The answer is 840. I found this by counting the number in a half teaspoon and multiplying by two, genius that I am. (Alas, this was before I realized that I could have counted the number in a quarter teaspoon and multiplied by four.) Which reminds me of the joke about a guy on a train counting cows in a field. When asked how he could do this he explained that he counted their legs and divided by four.
Now you may think this was an idle exercise and wonder if I am not slyly making fun of Wolke's book. Au Cointreau! What I learned by counting sesame seeds exemplifies one of the lessons in the book, namely how hard it is to measure anything exactly.
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Format: Paperback Verified Purchase
An entertaining read for those people interested in the science and chemistry of cooking. I read an excerpt on my Kindle in in S Africa on holiday and was able to tell the guide about the use of molasses (a waste product of the sugar industry) as a road surface in Swaziland!
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By M. A. Harris on 25 Feb. 2011
Format: Hardcover Verified Purchase
A good Christmas present.
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0 of 2 people found the following review helpful By Hubie on 14 Jan. 2014
Format: Kindle Edition Verified Purchase
Might be quite interesting will let you know when I get to it. Only another five more words to go
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