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What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

The Sequel: Further Adventures in Kitchen Science

by Marlene Parrish, Robert L. Wolke ...

The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," ... Read more

$17.99 USD

The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101,"
... Read more
What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

Secrets of Science in the Kitchen

by Robert L. Wolke ...

“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron ChefHave 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 ... Read more

$14.39 USD

“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron ChefHave 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
... Read more
Audiobook

What Einstein Kept Under His Hat

Secrets of Science in the Kitchen

by Marlene Parrish, Robert L. Wolke ...

Narrated by Sean Runnette ...

Unabridged

12 hours 38 min

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 bestselling 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 ... Read more

$21.99 USD

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 bestselling 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
... Read more

Audiobook

What Einstein Told His Cook

Kitchen Science Explained

by Robert L. Wolke ...

Narrated by Sean Runnette ...

Unabridged

9 hours 12 min

Why is red meat red? How do they decaffeinate coffee? Do you wish youunderstood 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 Postfood columnist Robert L. Wolke provides reliable and wittyexplanations for your most burning food questions, while ... Read more

$19.99 USD

Why is red meat red? How do they decaffeinate coffee? Do you wish youunderstood 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 Postfood columnist Robert L. Wolke provides reliable and wittyexplanations for your most burning food questions, while
... Read more
Audiobook

What Einstein Told His Barber

More Scientific Answers to Everyday Questions

by Robert L. Wolke ...

Narrated by Stephen Hoye ...

Unabridged

8 hours 25 min

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to. . . ?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, a professor ... Read more

$17.99 USD

Also available as: eBook

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to. . . ?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, a professor
... Read more

Also available as: eBook
What Einstein Told His Cook: Kitchen Science Explained

Kitchen Science Explained

by Robert L. Wolke ...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy 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 ... Read more

$12.39 USD

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy 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
... Read more
Kitchen Mysteries

Revealing the Science of Cooking

by Hervé This ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables ... Read more

$12.99 USD or Free with Kobo Plus

"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables
... Read more
What Einstein Told His Barber

More Scientific Answers to Everyday Questions

by Robert Wolke ...

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor ... Read more

$4.99 USD

Also available as: Audiobook

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor
... Read more

Also available as: Audiobook
Ratio

The Simple Codes Behind the Craft of Everyday Cooking

by Michael Ruhlman ...

Series series Ruhlman's Ratios
Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it’s instantly knowing a thousand.Why spend time sorting through millions of cookie recipes ... Read more

$13.99 USD

Also available as: Audiobook

Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it’s instantly knowing a thousand.Why spend time sorting through millions of cookie recipes
... Read more

Also available as: Audiobook
The Elements of Cooking

Translating the Chef's Craft for Every Kitchen

by Michael Ruhlman ...

New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) in this indispensable cooking reference for home cooks, serious food lovers, and aspiring chefs, revealing what professional chefs know only after years of training and experience.With alphabetically ordered entries and eight beautifully written ... Read more

$13.99 USD

New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) in this indispensable cooking reference for home cooks, serious food lovers, and aspiring chefs, revealing what professional chefs know only after years of training and experience.With alphabetically ordered entries and eight beautifully written
... Read more
Classic Sourdoughs, Revised

A Home Baker's Handbook

by Ed Wood, Jean Wood ...

Sourdough: The Gold Standard of BreadMore and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than ... Read more

$9.99 USD

Sourdough: The Gold Standard of BreadMore and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than
... Read more
There Are (No) Stupid Questions … in Science

by Leah Elson MS, MPH ...

Leah Elson draws upon her wildly popular web series, 60 Seconds of Science, in this highly entertaining and visually appealing giftable book of real-world scientific questions and answers.How does DNA work?Does chicken noodle soup actually help with being sick?When cats purr, what is actually making the noise?Does singing to plants really help them grow?Is it possible to clone a woolly mammoth?In ... Read more

$8.69 USD or Free with Kobo Plus

Also available as: Audiobook

Leah Elson draws upon her wildly popular web series, 60 Seconds of Science, in this highly entertaining and visually appealing giftable book of real-world scientific questions and answers.How does DNA work?Does chicken noodle soup actually help with being sick?When cats purr, what is actually making the noise?Does singing to plants really help them grow?Is it possible to clone a woolly mammoth?In
... Read more

Also available as: Audiobook

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What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

What Einstein Kept Under His Hat

People who read these also enjoyed

What Einstein Told His Cook

What Einstein Told His Barber

What Einstein Told His Cook: Kitchen Science Explained

Kitchen Mysteries

What Einstein Told His Barber

Ratio

The Elements of Cooking

Classic Sourdoughs, Revised

There Are (No) Stupid Questions … in Science

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