Customer Reviews

That's the Way the Cookie Crumbles: 62 All-New Commentaries on the Fascinating Chemistry of Everyday Life

5 star:		(5)
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3 star:		(1)
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I picked up this book on whim, having never heard Dr. Schwarcz's radio program or seen him on television. I spent the
next few days completely engrossed in his lively tales on the chemistry involved in our daily lives.

Discussed here is the science behind ice cream, aspartame, wheat, bagels, paprika, beer and yes, cookies. Schwarcz also chimes in on the controversies over dental fillings, botulin, lead paints, DNA manipulation and genetic engineering. He shares fascinating stories about some of history's greatest scientists (of particular interest is the inventor of Nylon, who ended up committing suicide, and the man behind chemical warfare, who also saved millions of lives with his fertilizer experiments). There is also a section devoted to debunking health scams and diffusing unnecessary paranoia.

While I didn't agree with all of Schwarcz's opinions (I think he may be a little naive in regards to the dangers of genetic modification), the breadth of his scientific knowledge is impressive and his enthusiasm for science infectious. "The Way the Cookie Crumbles" is an entertaining and informative read for both the scientifically minded and those just interested in learning how to get ink stains out of their clothes (try using limonene or amyl acetate).
GRADE: A-/B+

Everything Dr Schwarz writes is a masterpiece. As a professional chemist and longtime host of various radio and television science programs, he is able to explain chemistry to the rest of us. And whats even more important is that the subject never feels dry or academic - he presents great stories first and adds the chemistry lessons once you are hooked.

This book is an outstanding addition to the Dr. Joe books. For scientists AND novices alike, this book will entertain you with well written and down to earth stories about one of the most mystifying and misunderstood fields of study in the world. Best of all, the information in this book is not unreachable...but it is based on items that we encounter in day to day life. An entertaining and stimulating read for the inner curiosity that we all have!

Primarily, it's a collection of Schwarcz's rather entertaining columns on chemistry. Focusing mostly on food chemistry, Schwarcz presents bite-sized chapters of the perfect size for commuters. He's a master at breaking down complicated chemistry into understandable pieces for those without a degree in chemical engineering. (Those with such a degree will likely find the book to be child's play...) Plus, he has an eye for history and the most important element in any good writing, human interest.

Maybe it's because I had just finished reading Bad Science by Ben Goldacre (highly recommended), but I just couldn't get into this one as much as I thought I would. It was entertaining and fun but the first half is littered with grand claims based on little bits of research... with no references in sight. If you want a book about the chemistry of food that actually tries to explain the chemistry, try What Einstein Told His Cook by Robert L. Wolke. It's down to earth and chock full of easy to understand explanations on the actual chemistry of food.

A friend of mine loaned me her copy of this book, and I was hooked...line and sinker! Dr. Joe has a wonderful writing "voice", and this gifted teacher makes it clear how chemistry is applicable--and understandable--in our everyday lives.