What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke
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Book Summary Information
Author: Robert L. WolkeEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-10-17
ISBN: 0393329429
Number of pages: 368
Publisher: W. W. Norton & Company
Product features:
- ISBN13: 9780393329421
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of What Einstein Told His Cook: Kitchen Science Explained
Book Review: Witty Book for Any Kitchen Lover
Summary: 5 Stars
Have you ever wondered if it is really possible to fry and egg on a hot sidewalk? How about why it takes longer to cook foods at higher altitude? And what the heck does "ultra pasteurized" mean in regard to milk? If these questions have ever crossed your mind, you can find the answers, and the answers to many others, in "What Einstein Told His Cook" by Robert Wolke.
If e=mc2, is WAY over your head, have no fear, Wolke keeps the explanations basic. With witty remarks and answers to more questions about cooking, foods, and kitchen related topics than imaginable, Wolke makes learning about kitchen science easy and enjoyable. He explains all his concepts, ideas, and technology in straightforward English. On top of that, he even throws in recipes here and there, which is definitely an added bonus. The book's nine chapters covered more than imaginable. The first chapter went through everything sweet, from raw sugar to how white chocolate is made. The second chapter covered everything about salts. The third was all about fats, such as what partially hydrogenated means. The four was about kitchen chemicals, such as MSG and cream of tarter. The fifth covered everything about meats from surf (sea foods) to turf (red meat). The sixth covered fire and ice, such as "Can hot water freeze faster than cold water?" (In all honesty, I had heard that hot water froze faster that cold when I was younger, and I just learned that that's incorrect!) The seventh covered a lot about coffee and alcoholic beverages. I learned a lot that I never knew before from that chapter, probably because I've never touched either. The eighth was a really interesting chapter because it was all about the microwave and how it works. It was honestly fascinating and covered ideas I had never thought of. The ninth and final chapter was all about tools used in the kitchen. Once again, I found this chapter very informative. I also found myself wanting to head down to Bed, Bath & Beyond to pick up some of these fun kitchen gadgets, like the olive picker.
I would give this book 5 stars. It was an easy and informative read. Wolke splashed the pages with humor that made it quite a delight to read. I also felt that I learned a lot from the book. I enjoy cooking and I learned some of the answers behind the questions I had. I also learned the answers to many questions I had never thought of before.
Personally, I thought this was a high quality book. I would recommend it to anyone looking to gain some more knowledge about everyday kitchen questions. It turned me into a little bit of a scientist in my own kitchen. I found myself testing out ideas that were in the book. When I cooked my popcorn, I caught myself thinking about what I had learned in the book. I think the knowledge I gained from this entertaining read will stick with me for a while.
**Just in case you were wonder, an egg fries at 158 degrees Fahrenheit. As Wolke says, "that's quite a bit hotter than any reasonably attainable ground temperature." He even tested it himself! To me, he is the "myth buster" of the kitchen. He did several experiments that brought kitchen science to life!
Summary of What Einstein Told His Cook: Kitchen Science Explained
"Like having a scientist at your side to answer your questions in plain, non-technical language."?Science News
Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.
Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm
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