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Download What Einstein Told His Cook: Kitchen Science Explained Audiobook

Extended Audio Sample What Einstein Told His Cook: Kitchen Science Explained, by Robert L. Wolke Click for printable size audiobook cover
3 out of 53 out of 53 out of 53 out of 53 out of 5 3.00 (1,327 ratings) (rate this audio book) Author: Robert L. Wolke Narrator: Sean Runnette Publisher: Tantor Format: Unabridged Audiobook Delivery: Instant Download Audio Length: Release Date: February 2012 ISBN: 9781452676364
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Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike. Download and start listening now!

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Quotes & Awards

  • With its zest for the truth, this book will help cooks learn how to make more intelligent choices. Publishers Weekly

Listener Opinions

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Kate | 1/30/2014

    " Having checked it out from the library, I read it through over the course of a couple of weeks and have since forgotten many of the explanations for why we cook the way we do and with certain ingredients. Would be a great book to have handy on the kitchen shelf. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Nicole Eichenberg | 1/30/2014

    " Definitely read if uyou love Alton Brown. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Barbara Kennedy | 1/26/2014

    " Wonderfully fascinating! Answers a multitude of questions who have probably wondered about and then just accepted -- along with some you should not have! "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Adrianne | 1/22/2014

    " I am thoroughly enjoying this gustatory education. I've always loved cooking and now I love knowing how the things I put together interact to become food. I missed Wolke's column in The Washington Post, so this fills the niche nicely. A good pick-up-put-down and reference book. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Torie Duda | 1/16/2014

    " Chock full of great tips for cooking and preparing food. It is quite comprehensive, but written in a question and answer form allows for ease of picking up anywhere. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Katy | 1/15/2014

    " Loads of fun and full of insightful information. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 John Lauber | 1/11/2014

    " Great information in an easy to read format. Easy to skip around depending on the technique. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Wayne | 1/11/2014

    " For those packrats of culinary factotums, this book is a dream. Wolke's writing style is immeasurably wise and at once entertaining. Each time I pick it up, I learn something new and find something funny in my own frailty of understanding coming into it. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Coffield | 12/18/2013

    " Basically a chemist answers a lot of strange kitchen questions. I really liked the information in the book even tho the side humor could be a bit cheesy. Highly reccomended to anyone that wants to know more random facts about whether or not fake sugar is bad for you, or should you wash mushrooms... "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Kellynj | 12/18/2013

    " all about food origins and kitchen science. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Gtbevo | 12/5/2013

    " I really enjoyed the short explanations of everyday events! "

  • 2 out of 52 out of 52 out of 52 out of 52 out of 5 Emily | 12/4/2013

    " I really wanted to like this book, but I just couldn't. Kitchen science seemed like a really interesting concept, and at times it was, but overall I just did not like the way it was presented. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Emily | 11/22/2013

    " Very interesting! Learned how things work...although every factoid I learned, my husband already knew... "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Riska Damayanti | 11/18/2013

    " I read the one written in Bahasa, titled "Kalo Enstein Jadi Koki". Robert L. Wolke proves that science can be explained in simple ways, and that anybody can learn science. He provokes us to realize that science is everywhere, so you'd better start to like it! "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Richard | 7/30/2013

    " Very Good Eats type read. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Fran | 4/26/2013

    " an interesting book on cookery science. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Randalynn | 3/19/2013

    " This was so fun. I loved finding out that there are really reasons for using one method over another. My documentary self loved it. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Ben | 2/2/2013

    " A good collection of enlightening explanations of common about food science. A quick read and easily digestible. I would have rather done without Wolke's attempts at humor though. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 H2 | 10/20/2012

    " cool book for anyone who spends time cooking. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Andrea Young | 10/5/2012

    " This was a fun and interesting book. Wolke keeps the reader amused with witty stories while discussing the science of food. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Sharon | 5/13/2012

    " I learned a lot and laughed a lot too. "

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