What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

3.86 avg rating
( 701 ratings by Goodreads )
 
9780393058697: What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
View all copies of this ISBN edition:
 
 

The scientist in the kitchen tells us more about what makes our foods tick.

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods―from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations

"synopsis" may belong to another edition of this title.

About the Author:

Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.

Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.

From Booklist:

Food-science columnist Wolke returns with a further compilation of his ever-popular and instructive essays on the whys and wherefores of the foods we cook and eat. With verve and elan, he addresses a host of questions and issues that befuddle not just chefs but anyone who cares about the foods we ingest. How old are 1,000-year eggs? How can one cut onions without crying? What makes some mashed potatoes gluey? Why does split-pea soup turn into green cement? Are nitrites really harmful? Is buckwheat a type of wheat? How can I avoid buying adulterated scallops? What is miso? Wolke addresses all such questions with sound scientific information in his punning, idiosyncratic way, which is sure to provoke many a laugh. In sidebars he generates amusing definitions of food terms. Marlene Parrish offers recipes that complement the subjects of Wolke's essays. His too-brief disquisition on the accurate use of language in food writing ought to be required reading for both menu designers and aspiring food journalists. Mark Knoblauch
Copyright © American Library Association. All rights reserved

"About this title" may belong to another edition of this title.

Other Popular Editions of the Same Title

9785559083674: [ WHAT EINSTEIN TOLD HIS COOK 2: THE SEQUEL: FURTHER ADVENTURES IN KITCHEN SCIENCE ] By Wolke, Robert L ( Author) 2005 [ Hardcover ]

Featured Edition

ISBN 10: 5559083674 ISBN 13: 9785559083674
Publisher: W.W. Norton, 2005
Hardcover

Top Search Results from the AbeBooks Marketplace

Stock Image

1.

Wolke, Robert L.
Published by W. W. Norton & Company (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 1
Seller:
GlassFrogBooks
(Hawthorne, CA, U.S.A.)

Book Description W. W. Norton & Company, 2005. Condition: New. A+ Customer service! Satisfaction Guaranteed! Book is in NEW condition. Seller Inventory # 0393058697-2-1

More information about this seller | Contact this seller

Buy New
US$ 23.69
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

2.

Wolke, Robert L.
Published by W. W. Norton & Company (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 1
Seller:
My Books Store
(Tallahassee, FL, U.S.A.)

Book Description W. W. Norton & Company, 2005. Condition: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. Seller Inventory # MBSN0393058697

More information about this seller | Contact this seller

Buy New
US$ 21.72
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds
Stock Image

3.

Wolke, Robert L.; Parrish, Marlene; Wolke, Robert L
Published by W. W. Norton & Company (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 5
Seller:
GreatBookPrices
(Columbia, MD, U.S.A.)

Book Description W. W. Norton & Company, 2005. Condition: New. Seller Inventory # 3219439-n

More information about this seller | Contact this seller

Buy New
US$ 24.38
Convert currency

Add to Basket

Shipping: US$ 2.64
Within U.S.A.
Destination, rates & speeds
Stock Image

4.

Robert L. Wolke
Published by WW Norton & Co, United States (2013)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 1
Seller:
Book Depository International
(London, United Kingdom)

Book Description WW Norton & Co, United States, 2013. Hardback. Condition: New. New. Language: English. Brand new Book. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods-from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. Seller Inventory # AAZ9780393058697

More information about this seller | Contact this seller

Buy New
US$ 27.02
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds
Stock Image

5.

Wolke, Robert L.
Published by W W Norton & Co Ltd, New York (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover First Edition Quantity available: 1
Seller:
Rose's Books IOBA
(Harwich Port, MA, U.S.A.)

Book Description W W Norton & Co Ltd, New York, 2005. Cloth. Condition: New. Dust Jacket Condition: New. First Edition. New York: Norton, 2005. First edition. 8vo. Cloth binding, 464 pp. Do you believe that baking soda in your fridge absorbs odors or wonder why onions make us cry? Using the same plain language that made the first What Einstein Told His Cook a hit, Robert L. Wolke combines the authority of a scientist with the clarity and wit of a great teacher. Here he continues to bridge the gap between chemist and cook, as well as folks who are just curious about the world around them. During more than seven years of writing a column for the Washington Post, Wolke has learned what cooks need and want to know and here answers more than 150 of their questions in everyday, non-technical language. New in new dustjacket, protected with a mylar cover. Seller Inventory # 012965

More information about this seller | Contact this seller

Buy New
US$ 22.00
Convert currency

Add to Basket

Shipping: US$ 6.00
Within U.S.A.
Destination, rates & speeds
Stock Image

6.

Wolke, Robert L.
Published by W. W. Norton & Company (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 1
Seller:
Irish Booksellers
(Portland, ME, U.S.A.)

Book Description W. W. Norton & Company, 2005. Condition: New. book. Seller Inventory # M0393058697

More information about this seller | Contact this seller

Buy New
US$ 24.67
Convert currency

Add to Basket

Shipping: US$ 3.77
Within U.S.A.
Destination, rates & speeds
Stock Image

7.

Robert L. Wolke, Marlene Parrish
Published by W. W. Norton & Company 2005-05-31, New York |London (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: > 20
Seller:
Blackwell's
(Oxford, OX, United Kingdom)

Book Description W. W. Norton & Company 2005-05-31, New York |London, 2005. hardback. Condition: New. Language: ENG. Seller Inventory # 9780393058697

More information about this seller | Contact this seller

Buy New
US$ 23.43
Convert currency

Add to Basket

Shipping: US$ 5.19
From United Kingdom to U.S.A.
Destination, rates & speeds
Stock Image

8.

Robert L. Wolke
Published by W. W. Norton and#38; Company (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 2
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)

Book Description W. W. Norton and#38; Company, 2005. HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GB-9780393058697

More information about this seller | Contact this seller

Buy New
US$ 28.88
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Seller Image

9.

Wolke, Robert L.
Published by W. W. Norton & Company 4/17/2005 (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 10
Seller:
BargainBookStores
(Grand Rapids, MI, U.S.A.)

Book Description W. W. Norton & Company 4/17/2005, 2005. Hardback or Cased Book. Condition: New. What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. Book. Seller Inventory # BBS-9780393058697

More information about this seller | Contact this seller

Buy New
US$ 33.59
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds
Stock Image

10.

Wolke, Robert L.
Published by W. W. Norton & Company (2005)
ISBN 10: 0393058697 ISBN 13: 9780393058697
New Hardcover Quantity available: 2
Seller:
Ria Christie Collections
(Uxbridge, United Kingdom)

Book Description W. W. Norton & Company, 2005. Condition: New. Seller Inventory # ria9780393058697_new

More information about this seller | Contact this seller

Buy New
US$ 30.93
Convert currency

Add to Basket

Shipping: US$ 9.67
From United Kingdom to U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book