What Einstein Told His Cook

What Einstein Told His Cook : Kitchen Science Explained

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Description

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.

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Product details

  • CD-Audio
  • 134.62 x 190.5 x 15.24mm | 68.04g
  • Tantor Media, Inc
  • Old Saybrook, CT, United States
  • English
  • Unabridged
  • Unabridged
  • 1452656363
  • 9781452656366
  • 1,600,015

Review quote

"With its zest for the truth, this book will help cooks learn how to make more intelligent choices." ---Publishers Weekly

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About Robert L. Wolke

Robert L. Wolke is a professor emeritus of chemistry at the University of Pittsburgh and an award-winning food columnist for the "Washington Post." He is the author of "Chemistry Explained" and coauthor of "What Einstein Kept Under His Hat." Sean Runnette, a multiple "AudioFile" Earphones Award winner, has produced several Audie Award-winning audiobooks. He is a member of the American Repertory Theater company, and his television and film appearances include "Two If by Sea," "Copland," "Sex and the City," "Law & Order," and "Third Watch."

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