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Book What Einstein Told His Cook: Kitchen Science Explained


What Einstein Told His Cook: Kitchen Science Explained

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    Available in PDF - DJVU Format | What Einstein Told His Cook: Kitchen Science Explained.pdf | Language: ENGLISH
    Robert L. Wolke(Author)

    Book details

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law? In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.) In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours? In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges? In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster? In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water. In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink? In "Those Mysterious Microwaves" you will learn what microwaves do-and don't do-to your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face? In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?

4.5 (9913)
  • Pdf

*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 370 pages
  • Robert L. Wolke(Author)
  • W. W. Norton & Company; 1 edition (1 May 2002)
  • English
  • 6
  • Science & Nature

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Review Text

  • By N. Wood on 7 September 2006

    I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book.Except that I have since found that book:"An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee.I would suggest this book to anyone who wants to dip their toes into a little food science; though I prefer McGee's heavier volume. I'd already wetted my toes, and was looking to submerge completely into greater detail.

  • By HiJaJo on 17 November 2011

    An entertaining read for those people interested in the science and chemistry of cooking. I read an excerpt on my Kindle in in S Africa on holiday and was able to tell the guide about the use of molasses (a waste product of the sugar industry) as a road surface in Swaziland!

  • By M. A. Harris on 25 February 2011

    A good Christmas present.

  • By Hubie on 14 January 2014

    Might be quite interesting will let you know when I get to it. Only another five more words to go

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