What Einstein Told His Cook : What Einstein…

  • by Robert L. Wolke
  • Narrated by Sean Runnette
  • Series: What Einstein…
  • 9 hrs and 12 mins
  • Unabridged Audiobook

Publisher's Summary

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.


What the Critics Say

"With its zest for the truth, this book will help cooks learn how to make more intelligent choices." (Publishers Weekly)
For the kitchen nerd with a sense of humor. An absorbing read. (Food & Wine)
Wolke...is one of the great demystifiers of scientific information. (BusinessWeek)


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Customer Reviews

Most Helpful

Everything you want to know about Kitchen Science

If you're a chef, you'll like it... if you're a scientist, you'll like it... if you're a curious person, you'll like it... if you're a food chemist or have done and enjoyed any food chemistry course, you'll LOVE it! I blame the latter fact as to why I took to this title so much. I really enjoyed this title and everything about it, it had a little biology, some biochemistry and a whole lot of chemistry. The bonus in this was the reference material (recipe guide).

The narration of the title was done well enough, not extraordinary but I do think that to narrate anything such as this it would be hard to truly blow me away. It was done very well though, enough to hold your attention for the entire title itself. The narrator didn't droll on and on, but engaged you well enough to keep you interested throughout the title.

The knowledge gained through listening this entire title was well received. As someone who did Food Chem in college I do remember a lot of the concepts that were mentioned. It also was not done in a way that requires any previous knowledge regarding chemistry or any basic science to really understand. All you need is an open mind and you should be able to follow pretty well. I thought the cook book that was provided would have been a bit more relevant other than giving you some treats to make but it was a nice addition. If you actually intend to be a Chef, be in the Food Industry or do any sort of Food Chemistry course I would HIGHLY recommend this book because it provides some very useful information in a understanding form.
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- Theodore ""A reader lives a thousand lives before he dies. The man who never reads lives only one." - Jojen Reed. #ADanceWithDragons"

The reason for paper

This is a terrible choice for audio! It is a reference book, plain and simple - as a printed book, you can look up whatever you need to know, when you need to know it. That doesn't work with audio, and since there is no story it's a major yawn. Imagine listening to the dictionary...
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- cinda

Book Details

  • Release Date: 02-13-2012
  • Publisher: Tantor Audio