"What Einstein Told His Cook" by Robert L. Wolke is an absolutely fascinating book that expertly combines the worlds of science and cooking to provide intriguing answers to various culinary questions. As a chemistry professor, Wolke delves into the scientific principles behind common cooking phenomena and presents them in a manner that is both simple and entertaining.
The book is divided into different sections, each focusing on a specific aspect of cooking. Whether it's the chemistry of proteins or the mysteries behind bread-making, Wolke covers a wide range of topics that will captivate the interest of both science enthusiasts and passionate cooks. Each explanation is crafted with clarity and concision, making complex scientific concepts accessible to all readers.
What sets this book apart is Wolke's ability to make science directly applicable to everyday cooking. Along with providing answers to why certain foods behave the way they do, he also offers practical tips and techniques to improve one's culinary skills. It's the perfect balance between theory and practice, catering to both the curious mind and the aspiring cook.
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Furthermore, Wolke's writing style is incredibly engaging and infused with humor, making the book a delightful read. He effortlessly weaves in fascinating historical facts and amusing anecdotes related to food and cooking, further enhancing the overall reading experience. It feels as though you're engaging in a lighthearted conversation with a knowledgeable friend who is passionate about both science and food.
In conclusion, "What Einstein Told His Cook" is an incredibly informative and enjoyable book that provides a unique perspective on the science behind cooking. Wolke's ability to demystify complex concepts and make them accessible to all readers is truly commendable. Whether you have a love for food or a curiosity for science, this book is sure to entertain and educate.
What are readers saying?
"What Einstein Told His Cook" by Robert L. Wolke is widely praised for its scientific explanations of everyday cooking questions and concepts. Readers appreciate the author's ability to simplify complex scientific ideas in a manner that is engaging and easily accessible.
One of the book's main strengths is its ability to bridge the gap between science and cooking. Wolke's explanations of various cooking processes, such as boiling, baking, and frying, are enlightening and enjoyable. Readers commend his talent for breaking down scientific concepts and presenting them in a way that is easily understood, even for those without a scientific background.
Another aspect that receives positive feedback is the author's use of humor and anecdotes. This approach not only entertains readers but also makes complex topics more relatable and enjoyable to read.
Practicality is a key feature of Wolke's book. Reviewers appreciate the inclusion of troubleshooting tips for common cooking problems, as well as the science-based advice on food safety and storage. This combination of scientific knowledge and practical application adds value to the book for both experienced and novice cooks.
Readers particularly enjoy the chapter on myths and misconceptions surrounding food and cooking. Wolke debunks common myths and provides logical explanations supported by scientific evidence. This dispelling of long-held beliefs is seen as both informative and fascinating.
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