What Einstein Told His Cook 2

The Sequel: Further Adventures in Kitchen Science

Robert L. Wolke (Author)

With Marlene Parrish

 

The scientist in the kitchen tells us more about what makes our foods tick.

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.

Book Details

  • Hardcover
  • April 2005
  • ISBN 978-0-393-05869-7
  • 6.6 × 9.6 in / 384 pages
  • Sales Territory: Worldwide

Also by Robert L. Wolke All

  1. Book CoverWhat Einstein Kept Under His Hat: Secrets of Science in the Kitchen

    Paperback

  2. Book CoverWhat Einstein Told His Cook: Kitchen Science Explained

    Paperback

Related Books

  1. Book CoverWhat Einstein Kept Under His Hat

    Chock-full of exercises and strategies, this book will allow clients to deepen the key principles of interpersonal neurobiology that Bonnie Badenoch wrote about in her earlier book. Topics include spotting implicit patterns, observing the bond with kindness, expanding our coherent narratives, coming to terms with the passage of time, and weaving brain talk into personal understanding.More

All Subjects

Appropriate For