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Publisher 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.
What einstein told his cook pdf
Wolke is able to connect food to prominent factor in many people's lives, racial stereotypes. The social awareness that Wolke provides continues to broaden the diversity of information presented in the book, and make it interesting. Throughout What Einstein Told His Cook, questions that arise from cooking are answered using sarcasm and historical facts, which keep readers interested. Wolke uses sarcasm to spice up a bland scientific narrative, and provides readers with the history of food to broaden their perspectives and keep them engaged. What Einstein Told His Cook is the encyclopedia for all cooks and eaters who want to satisfy their appetite for understanding the many puzzling cooking phenomenas. Reviewed in the United States on August 22, 2016 Verified Purchase
I think this is probably better suited for middle school / high school students or as an entry point for adults that aren't already science enthusiasts. Wolke's subjects are interesting to me, but his explanations are just at a surface level and the language is reduced down enough that I feel like I'm not getting much out of it.
What Einstein Told His Cook: Kitchen Science Explained - Robert L. Wolke - Google Книги
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What einstein told his cook audiobooks
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What einstein told his cook audiobook full
And now to find an oven that gets that hot... Here are a couple of witticisms: On page 305 Wolke is talking about ovens that use light to cook food, and "the promotional statements... [that sound] like pseudoscientific hype:" They "harness the power of light. " They cook "with the speed of light" and "from the inside out. " He comments: "Light does indeed travel, appropriately enough, at the speed of light, but it doesn't penetrate most solids very far. Try reading this page through a steak. " Or, "The makers of matzos, the unleavened flatbread of the Jewish Passover, seem to have gone hog wild (you should excuse the expression) on perforations. Matzos are much hole-ier than secular crackers. " (p. 307) Bottom line: fascinating and fun to read.
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There was a problem filtering reviews right now. Please try again later. Reviewed in the United States on February 8, 2017 Verified Purchase
What Einstein Told his cook was written by Robert Wolke. The main theme of the book, if you can even call it that, is cooking, chemistry, and how they are related. Robert Wolke, born april 2nd 1928, is an american chemist and professor of chemistry at the university of pittsburgh, he is most known for his Einstein series of books, including "What Einstein told his cook". I read the book as a part of my chemistry 1 class. After careful consideration, I believe that this book was written to educate about chemistry and cooking. I enjoyed the book because it helped explain a lot of cooking phenomenon that I have always wondered about. One way that the book really interested me was that it always connected back to chemistry in all of its points and explanations. Wolke tries his hardest to make this a book about both chemistry and cooking.
I performed a "thought experiment" on several of them and found that my mouth was watering. One of them, how to make turkey or chicken gravy on page 156 is almost exactly the way I make it. (Smile. ) Parrish uses the roasting pan, transferring it to the stove top burners after removing the bird, and then deglazes the pan more or less in the French style. I must note that on the previous page Wolke himself does not recommend this technique finding it "hard to straddle two burners" not to mention "one big cleanup job after dinner. " Which makes me wonder who makes the gravy in their household--or, better yet, who does the dishes! The chapters begin with sugar, "Sweet Talk" and end with "Tools and Technology. " Wolke gives us a full mouthful on the differences between cane and beet sugar, between brown and white sugar, between cocoa and chocolate, and makes me feel good about not being crazy about white chocolate. He separates the sea salt from the rock salt; he explains what MSG is and where it comes from; how home water filters works; why "the nearer the bone, the sweeter the meat" is actually true, and of course how to open a champagne bottle and clarify butter... Ghee, I'm exhausted!