In "What Einstein Told His Cook", 'an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible' ("The Observer"). 'Perfect reading for the room that can't be mentioned on the food and drink pages' ("The Guardian"), "What Einstein Told His Cook" engages cooks and chemists alike in providing reliable and witty explanations for the most burning food questions, while debunking misconceptions and helping interpret confusing advertising and labelling.

About the Author

* Winner of the Gourmand World Cookbook Award, 2005.

Reviews

Chemistry professor emeritus and award-winning food columnist Wolke offers a reference guide to the science of food, everything from the truth about raw sugar and cream of tartar to how microwaves and "instant-read" thermometers actually function, explaining it all in a clear, accessible, and fun fashion. Sean Runnette turns in a subtle, winning performance in this audio edition, capturing the spirit of the text-his reading both informs and entertains-and delivering friendly, clear, and steady narration. Additionally, Runnette is restrained and wry-and vaguely reminiscent of Niles Crane from TV's Frasier-nailing the book's many moments of humor. This delightful audiobook-which includes a PDF with more than 30 recipes from the author's wife, Marlene Parrish-is a must for foodies and science fans. A W.W. Norton paperback. (Feb.) (c) Copyright PWxyz, LLC. All rights reserved.

"an American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible" (The Observer). "Perfect reading for the room that can't be mentioned on the food and drink pages" (The Guardian) "...a fascinating and humorous explanation of 130 kitchen mysteries and phenomena..." House and Garden "...a myth-busting compendium of scientific answers to culinary problems." Bee Wilson, New Statesman "A fascinating, accessible insight into the science of cookery." Waitrose Food Illustrated "an enjoyable second volume of scientific answers to culinary teasers. With recipes." (The Bookseller)."