Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plough 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 labelling. 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.
"With its zest for the truth, this book will help cooks learn how to make more intelligent choices." (Publishers Weekly)
"Wolke...is one of the great demystifiers of scientific information." (BusinessWeek)
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This was an incredibly interesting book. Right up there with "a short history of nearly everything". Worth listening to, although probably hard going to read.