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What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke's investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, "Food 101," Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers "Sidebar Science" features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
Book Details
- Publisher: W. W. Norton & Company
- Publish Date: May 1st, 2012
- Pages: 490
- Language: English
- Edition: undefined - undefined
- Dimensions: 8.20in - 5.40in - 1.30in - 0.83lb
- EAN: 9780393341652
- Categories: • Essays & Narratives• Reference• Food Science - General
About the Author
Wolke, Robert L.: - 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.
Parrish, Marlene: - Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.
Praise for this book
This book provides wonderfully rich new vistas on the compelling, growing field of interpersonal neurobiology. Therapists and patients will benefit from Badenoch's powerful narrative thread from neuroscience discoveries to the deepest aspects of personal relationships. This workbook is a must-read.--José Andrés, chef and restaurateur
A combination of Good Eats, MythBusters, and Monty Python's Flying Circus. A fun-filled science adventure for foodies.-- "Austin Chronicle"