Description
Book SynopsisFinalist for the James Beard Foundation Book Award and the IACP Cookbook Award
"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of
How to Cook EverythingTrade Review"Wolke…is one of the great demystifiers of science information…wonderful at answering those vexing food questions you always wondered about but never got around to investigating yourself." -- BusinessWeek
"[Wolke]…breathes fun and fact into his work, making this book a good choice for any cook." -- Chicago Tribune
"Bob Wolke is that rare mix of lab-coat scientist and raconteur, as if Albert Einstein’s mother had married Rodney Dangerfield’s father. He’s informed, amusing, and delivers clear answers as well as good, in-depth science." -- Christopher Kimball, founder and editor of Cook’s Illustrated
"Cooking is a science as much as an art, but the science has never been as easy to understand or as much fun to learn as it is in
What Einstein Told His Cook. Bob Wolke makes the wonders of food chemistry accessible and entertaining." -- Marion Nestle, author of Food Politics and Unsavory Truth
"Writing clearly about science is difficult; making it funny at the same time is next to impossible. Bob Wolke makes both seem easy. This is a book you’ll enjoy reading as well as learning from." -- Russ Parsons, author of How to Read a French Fry
"You’d never think a food science book would be a page-turner, but from the moment I started reading Bob Wolke’s wise, funny, fascinating book, I couldn’t put it down. A must-read." -- Steven Raichlen, author of The Barbecue Bible and The Brisket Chronicles
