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

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

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Overview

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Robert L. Wolke

“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.

Product Details

ISBN-13: 9780393343281
Publisher: Norton, W. W. & Company, Inc.
Publication date: 05/30/2012
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 384
Sales rank: 812,714
File size: 2 MB

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

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