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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 Runnett Publisher: Tantor Format: Unabridged Audiobook Delivery: Instant Download Audio Length: Release Date:
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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.

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Listener Opinions

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 by 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 by 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 by 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 by 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. "

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