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What Einstein Told His Cook 2: The Sequel - Further Adventures in Kitchen Science: The Sequel v. 2 Hardcover – 31 May 2005

3.0 out of 5 stars 3 customer reviews

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Product details

  • 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)
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Product description

Review

"...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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Customer Reviews

3.0 out of 5 stars
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Top Customer Reviews

Format: Hardcover
Please note, this book has the same contents as another book by Robert Wolke, "What Einstein Kept Under His Hat", which is published in paperback and considerably cheaper than this version.
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Format: Hardcover
if you read the first book of this series then this book is a must read, really enjoyed reading this booki full of so much useful information why things happen and why they dont.

i would recommend this to all chefs and home cooks as a must read
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Format: Kindle Edition
This isn't a review, so apologies.
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.
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Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)

Amazon.com: 4.3 out of 5 stars 36 reviews
9 of 11 people found the following review helpful
3.0 out of 5 stars Very interesting, but not particularly useful. 30 July 2009
By Jade S. - Published on Amazon.com
Format: Hardcover Verified Purchase
I found this book to be fun and interesting to read, but it wasn't very useful. I was hoping for something along the lines of "On Food and Cooking" by Harold McGee, but this book is actually more of an entertaining trivia book rather than having a lot of useful information that will help you become a better cook.

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.
5.0 out of 5 stars Great read! 8 Feb. 2016
By Fred Bartholomew - Published on Amazon.com
Format: Hardcover Verified Purchase
Excellent book describing the science of cooking. If you every wondered why thing are done in a certain order, or what makes good vs great food, you'll enjoy
1 of 1 people found the following review helpful
4.0 out of 5 stars Great content, not as good as the first one though 10 Dec. 2012
By J. Knott - Published on Amazon.com
Format: Hardcover Verified Purchase
I used this book and its predecessor for a Food Science event in Science Olympiad. It is pretty decent, but not as much useful content as the first one. I may only think that because there is not as much information pertinent to baking (as opposed to cooking) in this volume, but overall I find this one lacking.
4.0 out of 5 stars Interesting 21 July 2016
By Robert Leonetti - Published on Amazon.com
Format: Kindle Edition Verified Purchase
Interesting. Good scientific information with a bit of whimsy. Skip the recipes.
5.0 out of 5 stars Gift. Looks like a great gift though. 23 Dec. 2016
By Jack - Published on Amazon.com
Format: Hardcover Verified Purchase
Gift for sis in law. She'll love it
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