- Paperback: 368 pages
- Publisher: W. W. Norton & Company; Reprint edition (31 October 2008)
- Language: English
- ISBN-10: 0393329429
- ISBN-13: 978-0393329421
- Product Dimensions: 14 x 2.5 x 21.1 cm
- Amazon Bestsellers Rank: #2,04,993 in Books (See Top 100 in Books)
What Einstein Told His Cook - Kitchen Science Explained Paperback – 31 Oct 2008
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Customers Who Bought This Item Also Bought
Wolke…is one of the great demystifiers of science information…wonderful at answering those vexing food questions you always wondered about but never got around to investigating yourself. — BusinessWeek
The author…breathes fun and fact into his work, making this book a good choice for any cook. — Chicago Tribune
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.
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Most Helpful Customer Reviews on Amazon.com (beta)
Yes, there is some useful information in the book. But it's not organized very well, so it's hard to find information about something specific. It's also not a comprehensive guide like "On Food and Cooking", it's just bits and pieces of trivia thrown together mostly haphazardly. The book is organized into sections, but the sections don't make it as easy to find specific information as they should.
I found this book to be relatively entertaining, but it wasn't what I hoped it would be at all. Buy this for purely entertainment value, but don't look at it as any type of culinary reference. You will learn some stuff, but probably not as much practical information as you would like.
I have both volumes of this set, and they are both similar in entertainment value versus usefulness.
Both are very informative and worthy of keeping as a reference. Hillman uses a question and answer format and is direct and succinct. Wolke also uses the question/answer format, but he has more lively style, and the lengthier answers are rendered with much wit and humor. For the efficiency-mined reader, Hillman's book gives more bang. Wolke's book gives more reading pleasure.
Interestingly, they sometimes disagree. Hillman says that most alcohol added to dishes while cooking is lost due to evaporation, while Wolke maintains, with a more nuanced explanation, that the anywhere from 4 to 49 % of the added alcohol might remain...
Take your pick. I enjoyed both.