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What Einstein Told His Cook: Kitchen Science Explained Paperback – August 14, 2008
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Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm --This text refers to the Hardcover edition.
From Publishers Weekly
Copyright 2002 Cahners Business Information, Inc. --This text refers to the Hardcover edition.
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Top Customer Reviews
I have just one problem: nowhere does Wolke say how many sesame seeds are in a teaspoon. However, inspired by Wolke's labor-intensive lime squeezing experiment on pages 281-284, I was able to work it out myself. The answer is 840. I found this by counting the number in a half teaspoon and multiplying by two, genius that I am. (Alas, this was before I realized that I could have counted the number in a quarter teaspoon and multiplied by four.) Which reminds me of the joke about a guy on a train counting cows in a field. When asked how he could do this he explained that he counted their legs and divided by four.
Now you may think this was an idle exercise and wonder if I am not slyly making fun of Wolke's book. Au Cointreau! What I learned by counting sesame seeds exemplifies one of the lessons in the book, namely how hard it is to measure anything exactly.Read more ›
But no - he really assumes you're an idiot, which seems odd give the subject, or even the title. He continues to talk down to the reader throughout the book. He uses the word "Techspeak" to warn you of anything vaguely scientific. For example, "We all learned that matter comes in three physical forms (Techspeak: states of matter)" or "...liquid water can hold more heat (Techspeak: it has a higher heat capacity)". And instead of bothering to explain things he often just resorts to onomatopoeia. What is energy? It's oomph.
The book is in the form of question and answer, and I can't help but think he even rewrote the questions to make them extra dumb. While he apparently does receive questions from the public you can tell they've been reworked because they were clearly all written by the same idiot. The questions all follow the same format ("I heard..." followed by some reasonable question or statement, with a punchline at the end.)
In addition to thinking you are stupid, he really thinks he is funny.Read more ›
As well as explanations of many foodie things that you will never see explained in run-of-the-mill cookery books, it includes a decent number of fairly straightforward recipes.
It is broken into many short sub-chapters, making it easy to read in bursts of 3 or 4 minutes.
What it is not, is a comprehensive explanation of all kitchen science. If you are looking for a manual of cookery science and techniques, or a book aimed at budding professional cooks, then look elsewhere.
Most Recent Customer Reviews
What Einstein told his cook no 2 content is similar to "What Einstein kept under his hat". I have paid for 2 differently labeled books and got the same content.Published 29 days ago by menash
What Einstein told his Cook explains the science behind cooking. The author, Robert L. Wolk, explains why certain recipes do what they do and what different terms mean. Read morePublished 2 months ago by Kris Pettersen
What Einstein Told His Cook
The book I read in chemistry class was called What Einstein Told His Cook by Robert L. Wolke. The book talks about recipes and different chemicals. Read more
"What Einstein Told His Cook" by Robert L. Wolke was required reading for my high school chemistry class. Read morePublished 2 months ago by Amazon Customer
This book had a good deal of information in it. It is basically Wolke answering all kinds of different questions people have asked him about food/cooking. Read morePublished 2 months ago by Nathan W.
The book What Einstein told his Cook was written by Robert L. Walke provides a variety of tricks, tips, recipes, and facts about how advertising for food works, tastes, cooks,... Read morePublished 2 months ago by Svetlana Shkolnikov
Robert L. Wolke gives an insanely in depth look into the science found within cooking and how discoveries in chemistry advance cooking. Read morePublished 2 months ago by Amazon Customer
Robert L. Wolke’s What Einstein Told His Cook presents the chemistry and science of cooking in an entertaining, informative novel. Read morePublished 2 months ago by Damian