Robert L. Wolke

Marlene Parrish

The chemistry professor columnist for the Washington Post's "Food 101" presents layperson explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths. 30,000 first printing.

Kitchen Science Explained

What Einstein Told His Cook

Further Adventures in Kitchen Science

What Einstein Told His Cook 2: The Sequel

Was Einstein seinem Friseur erzählte. Naturwissenschaften im Alltag.

Lo que Einstein le contó a su cocinero

"Wolke is Martha Stewart with a PhD." —American Scientist "Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices." —Publishers Weekly

What Einstein Told His Cook: Kitchen Science Explained

Relates how science can be used to improve cooking, and includes recipes to experiment with the concepts.

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

Robert L. Wolke

About

Books

Join the club