What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

by Robert L. Wolke
     
 

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“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron Chef
Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L.

Overview

“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron Chef
Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.

Editorial Reviews

José Andrés
“Equally useful for the chef or home cook.”
Austin Chronicle
“A combination of Good Eats, MythBusters, and Monty Python’s Flying Circus. A fun-filled science adventure for foodies.”
From the Publisher
"All you have to do is ask 'why' and open to any page. Good luck putting it down." —Alton Brown, host of Good Eats

Product Details

ISBN-13:
9780393341652
Publisher:
Norton, W. W. & Company, Inc.
Publication date:
05/07/2012
Edition description:
Reprint
Pages:
496
Sales rank:
326,250
Product dimensions:
5.54(w) x 8.06(h) x 1.19(d)

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From the Publisher
"All you have to do is ask 'why' and open to any page. Good luck putting it down." —-Alton Brown, host of Good Eats

Meet 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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