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Tarfumes.com - What Einstein Told His Cook: Kitchen Science Explained
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List Price: $15.95
Our Price: $9.73
Your Save: $ 6.22 ( 39% )
Availability: Usually ships in 24 hours
Manufacturer: W. W. Norton
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780393329421
ISBN: 0393329429
Label: W. W. Norton
Manufacturer: W. W. Norton
Number Of Items: 1
Number Of Pages: 368
Publication Date: 2008-10-13
Publisher: W. W. Norton
Studio: W. W. Norton
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Editorial Reviews:
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"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.
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Spotlight customer reviews:
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Customer Rating:
Summary: What Mr. Wizard asked his cook.
Comment: I might have liked this book better if I read it before I read On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. But I read that one first and enjoyed the technical explanations. Some of the same questions are explored in both books, and in McGee's book you will get a detailed explanation suitable for a college student. This book you will get an explanation suitable for about 7th grade. It's more like Mr. Wizard or Bill Nye asked these questions instead of Einstein. If you want easier reading and simple answers, this book is for you. But I felt it was dumbed down compared to McGee's book.
Customer Rating:
Summary: There are better not bad for beginners
Comment: Not bad, easy read, but if you are really interested in this stuff there are may better kitchen science books that leave this in the dust. It depends on your level of interest and sophistication. I have no idea why he through some his wifes recipes in. His other books are better.
(try "On food and Cooking" by McGee if you want more)
Customer Rating:
Summary: No Reason to Invoke Einstein
Comment: This book is REALLY interesting! So far, I've just skipped around from section to section but soon will inevitably read it from cover to cover and love it all.
So far though, I see absolutely no rhyme or reason why the name Einstein was used at all in the book title. It just seemed like a weird marketing gimmick.
The book is good and stands on it's own. There's no need to tie it to the genius of Einstein. Or maybe I just missed the point....
Customer Rating:
Summary: Want more?
Comment: Full of trivia as well as little morsels of fact everyone wonders about. Completely worth the price, it just so happens we have all new facts and ideas!
Customer Rating:
Summary: Informative and easy read
Comment: I found this book to be a very easy and entertaining read. The author did a very good job of making it entertaining with some anecdotes and tongue in cheek writing style. It was also very informative. If you are a fan of Alton Brown style of delivery, you will probably enjoy this book.
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