Short Synopsis
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 Robert L. Wolke provides reliable and witty explanations for your most burning food questions.

Full Synopsis
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.

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

"Wolke is Martha Stewart with a Ph.D." ---American Scientist

"Good science only adds to the enjoyment of the culinary arts. With a sauce of wit and panache, Wolke serves up common-sense answers to every question that a curious cook could ask." ---Roald Hoffmann, 1981 Nobel Laureate in Chemistry

"From the moment I started reading Bob Wolke's wise, funny, fascinating book, I couldn't put it down." ---Steven Raichlen, author of The Barbecue Bible

"Runnette is restrained and wry---and vaguely reminiscent of Niles Crane from TV's Frasier---mailing the book's many moments of humor. This delightful audiobook…is a must for foodies and science fans." ---Publishers Weekly Starred Audio Review

"Narrator Sean Runnette has a deep, gentle voice that is both soothing and authoritative." ---AudioFile

"This is a good commute listen." --- EbookNews

Publishers Weekly Audio