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 listeners better shoppers, cooks, and eaters.
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"This book describes the chemistry of food and cooking with wry humor." — Kathie (4 out of 5 stars)
"This book describes the chemistry of food and cooking with wry humor."
" I have put this one on my holiday wish list. I want to own it. "
Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh and researcher in both chemistry and physics. As an educator and lecturer, he enjoys a national reputation for his ability to make science understandable and enjoyable. He is the author of What Einstein Didn’t Know: Scientific Answers to Everyday Questions and Chemistry Explained, as well as dozens of scientific research papers. From 1998 to 2007 he wrote a food science column for the Washington Post. He lives in Pittsburgh.
Sean Runnette, an Earphones Award–winning narrator, has also directed and produced more than two hundred audiobooks, including several Audie Award winners. He is a member of the American Repertory Theater company and has toured the United States and internationally with ART and Mabou Mines. His television and film appearances include Two If by Sea, Cop Land, Sex and the City, Law & Order, the award-winning film Easter, and numerous commercials.
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