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What Einstein Kept Under His Hat: Secrets Of Science In The Kitchen (2012)

by Robert L. Wolke(Favorite Author)

3.72 of 5 Votes: 5

ISBN

145263758X (ISBN13: 9781452637587)

languge

English

genre

Food & Cookbooks

publisher

Tantor Media

review 1: Robert L. Wolke writes a nationally syndicated column, "Food 101", for the Washington Post and in this book he explains the science and the chemical relationships and reactions involved with cooking and our food. For those who want to delve deeper into the chemistry of cooking, he offers "Sidebar Science". Wolke's knowledge and humor leap from the pages, but his puns are too numerous and outrageous for my taste. Warning: this book has nothing to do with Albert Einstein.
review 2: The book is a fun read for cooks and foodies. The topics are based on curious food questions that the author answered in his "Food 101" column in the Washington Post. It is about food chemistry with food facts and a wry sense of humor thrown in. If you enjoyed the first book "What ... moreEinstein Told His Cook," you'll like this one (also called "What Einstein Told His Cook 2"). Whether you use the tips or not, they're interesting to know (such as chilling an onion first and using a sharp knife to minimize crying or adding cream to your coffee sooner rather than later -- yes, there was a study conducted to measure if there was a difference). Another example is the topic on cake mix instructions -- various temperature settings depending on the type of pan you use. His advice - toss it all out the window. While metal conducts heat faster than glass and a dark colored pan more so than a light colored pan, no two ovens are the same. At the end, you'll just have to stick a toothpick in it to know for sure. less

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