- Hardcover: 384 pages
- Publisher: W. W. Norton & Company; First Edition edition (31 May 2005)
- Language: English
- ISBN-10: 0393058697
- ISBN-13: 978-0393058697
- Product Dimensions: 16.8 x 4.1 x 24.4 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 445,294 in Books (See Top 100 in Books)
What Einstein Told His Cook 2: The Sequel - Further Adventures in Kitchen Science: The Sequel v. 2 Hardcover – 31 May 2005
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"...you will love this book-perfect reading for the room that can't be mentioned on the food and drink pages." Richard Erlich, The Guardian "...Robert L. Wolke, an American food columnist and chemistry professor, manages to make the mysteries of food science funny and accessible." Caroline Boucher, The Observer "...contains a fascinating and humorous explanation of 130 kitchen mysteries and phenomena." House & Garden "A fascinating, accessible insight into the science of cookery." Waitrose Food Illustrated
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. Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.
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Top Customer Reviews
i would recommend this to all chefs and home cooks as a must read
I really enjoyed the first book in this series and would love to read the second one.
But at around £17 for a Kindle book? How can you possibly justify that price for a digital copy of a book?
Too much for me.
Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)
Yes, there is some useful information in the book. But it's not organized very well, so it's hard to find information about something specific. It's also not a comprehensive guide like "On Food and Cooking", it's just bits and pieces of trivia thrown together mostly haphazardly. The book is organized into sections, but the sections don't make it as easy to find specific information as they should.
I found this book to be relatively entertaining, but it wasn't what I hoped it would be at all. Buy this for purely entertainment value, but don't look at it as any type of culinary reference. You will learn some stuff, but probably not as much practical information as you would like.
I have both volumes of this set, and they are both similar in entertainment value versus usefulness.