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What Einstein Kept Under His Hat: Secrets of Science in the Kitchen Paperback – May 7, 2012


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Frequently Bought Together

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen + What Einstein Told His Cook: Kitchen Science Explained + What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (v. 2)
Price for all three: $41.85

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Product Details

  • Paperback: 496 pages
  • Publisher: W. W. Norton & Company; 1 edition (May 7, 2012)
  • Language: English
  • ISBN-10: 0393341658
  • ISBN-13: 978-0393341652
  • Product Dimensions: 0.6 x 0.1 x 0.8 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #408,917 in Books (See Top 100 in Books)

Editorial Reviews

Review

“A combination of Good Eats, MythBusters, and Monty Python’s Flying Circus. A fun-filled science adventure for foodies.” (Austin Chronicle)

“Equally useful for the chef or home cook.” (José Andrés, chef and restaurateur)

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.

Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.

More About the Author

READ Robert L. Wolke's blog at http://www.andthatsthewayitis.net

Robert L. Wolke received his B.S. in Chemistry from the Polytechnic Institute of Brooklyn (now Polytechnic Institute of N.Y.U.) and his Ph.D. in Nuclear Chemistry from Cornell University. He has taught chemistry(in Spanish)at the University of Puerto Rico and the Universidad de Oriente in Venezuela, and is now professor emeritus of chemistry at the University of Pittsburgh.
His books include Impact: Science on Society; Chemistry Explained; What Einstein Didn't Know; What Einstein Told His Barber; What Einstein Told His cook (nominated for both the James Beard Foundation's and the IACP's awards for best technical or reference book), and What Einstein Told His Cook 2 (also James Beard and IACP nominees). Further Adventures in Kitchen Science. His four "Einstein" books have been translated into more than 20 languages.
From1998 to 2007 he wrote a food science column (Food 101) for the Washington Post. His journalism awards include the James Beard Foundation's award for best newspaper column, the IACP's Bert Greene Award for best newspaper food writing, plus several awards from the Association of Food Journalists and the National Society of Newspaper Columnists. In 2005 he won the American Chemical Society's Grady-Stack Award for Interpreting Chemistry for the Public.
His extracurricular activities have included stand-up comic monologues and consulting for UNESCO in Bangladesh.
He lives in Pittsburgh with his wife, Marlene Parrish, a food journalist,

Customer Reviews

Kitchen science is explained very well in an entertaining way!
Nanette Betts
I was disappointed in the quality of the paper but that doesn't really affect the book itself.
Josephine L. Citrin
This in not only an amazingly informative book, it is also a truly fun read.
Chale

Most Helpful Customer Reviews

15 of 16 people found the following review helpful By michibilly on September 6, 2012
Format: Paperback Verified Purchase
Well, I only gave this two stars and didn't read it... why? Well now, I bought this one and 'What Einstein Told His Cook 2' and much to my surprise, they are the same book; different covers and names but same content. Another reviewer said that he or she read all the books, but I only found three, and two are identical. This is very odd since they appear to have been published the same year; didn't notice if they are different publishers. Anyway......

Now having said that, I read the first one, 'What Einstein Told His Cook' and it was excellent. It's science in the kitchen for non-scientists and it's written just that way with a good smattering of humor to boot.
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4 of 4 people found the following review helpful By sci fi kid on December 16, 2012
Format: Paperback
Michibilly is totally correct in his/her review!
Just use "click to look inside". You will see that this book published in 2012
and "What Einstein Told His Cook 2" published in 1995 have ABSOLUTELY IDENTICAL
indexes! Somehow the 2012 version has 112 more pages...
Seems like a rip-off.
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2 of 2 people found the following review helpful By Tracy on August 16, 2013
Format: Paperback
This was a great, fun read. I suppose there are more in depth books covering this subject more in depth.

This is the PAPERBACK version of WHAT EINSTEIN TOLD HIS COOK VOL. 2
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By swiminbethy on July 8, 2014
Format: Paperback Verified Purchase
I am a chemist and I love to cook. This book was so perfect for me.
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By Vandi on July 4, 2014
Format: Paperback Verified Purchase
great book but a lot of info is duplicated in his other books
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By M. Levine on April 15, 2014
Format: Paperback Verified Purchase
I love the mixture of science and humor. I ended up ordering the book on paper, to use as a reference.
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By Guadalupe Garcia Del Paso on February 21, 2014
Format: Paperback Verified Purchase
REALLY disappointing. Same book as What Einstein told his Cook 2. The only two things that change is the title and the cover. I felt CHEATED.
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Format: Paperback Verified Purchase
Same exact book as "What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (v. 2)" I wasted my money since I already have book 2 but will donate it my son's culinary high school.
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