What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

by Robert L. Wolke
     
 

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The scientist in the kitchen tells us more about what makes our foods tick.
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally

Overview

The scientist in the kitchen tells us more about what makes our foods tick.
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.

Editorial Reviews

Publishers Weekly
Wolke (What Einstein Told His Cook) again brings hard science and corny humor to bear on the most basic of human needs: food. Whether defining the chemical makeup of the artificial flavor in chocolate or exploring the vagaries of scallop farming, Wolke plunges into the science of gastronomy with lan. Using questions gathered from readers of his Washington Post column, he covers the gamut from why tea turns cloudy in the refrigerator (cooling precipitates tiny particles of tannins) to what "mechanically separated beef" is (meat that's been "forced at high pressure through a kind of sieve"). Each question serves as a springboard to a rigorous analysis of food and its preparation and to humorous and bitter ruminations on the U.S. Food and Drug Administration regulation; explorations of the folk history of food cultivation; and expansive descriptions of various world cuisines. Interspersed throughout are mouth-watering recipes written by Wolke's wife, restaurant critic and culinary journalist Marlene Parrish. While at times Wolke's desire to entertain gets the best of him--his overreliance on goofy puns, for example, is tiring--the overall effect of this work is like any great family meal: the savory delights of consuming fine food outweigh whatever irritations come with uninvited guests. 20 illus. Agent, Ethan Ellenberg. (Apr.) Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9780393058697
Publisher:
Norton, W. W. & Company, Inc.
Publication date:
04/17/2005
Pages:
464
Sales rank:
1,200,450
Product dimensions:
6.60(w) x 9.60(h) x 1.60(d)

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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