What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science [NOOK Book]

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 ...

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

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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.

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Product Details

  • ISBN-13: 9780393079821
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 1/12/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 384
  • Sales rank: 645,051
  • File size: 2 MB

Meet the Author

Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.

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.

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Sort by: Showing all of 3 Customer Reviews
  • Posted March 24, 2011

    DISAPPOINTED

    Book One was interesting and we were looking forward to reading Book 2 - until we got into it. After wading through to the end - we found our disappointment never abated. Understandably, humor can be an engaging educational tool, (and even in Book 1 there were some minor things we graciously overlooked) but there is a big difference between humor and ostentation, especially when tinged with a crudeness unworthy of the dignity of a professor. Our society is full of the ignoble, and it is a nauseating diet.

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  • Anonymous

    Posted September 13, 2010

    No text was provided for this review.

  • Anonymous

    Posted October 14, 2011

    No text was provided for this review.

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