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Books : What Einstein Told His Cook: Kitchen Science Explained |
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Books : What Einstein Told His Cook: Kitchen Science Explained |
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by: Robert L. Wolke
Dewey Decimal Number: 641.5 EAN: 9780393011838 ISBN: 0393011836 Label: W.W. Norton & Co. Manufacturer: W.W. Norton & Co. Number Of Items: 1 Number Of Pages: 320 Publication Date: May 17, 2002 Publisher: W.W. Norton & Co. Sales Rank: 37814 Studio: W.W. Norton & Co. Editorial Review: Related Items:
Average Rating:
 Rating:  - Bon AppetitRobert Wolke has written a remarkably clear, highly readable book best described by its subtitle, "Kichen Science Explained". He covers everything from what salts and sugars really are and do to how baking and roasting work to the mysteries of freezing and microwaving. An occasional simple recipe appears as illustration. If you're a foodie, you'll love this 350-page paperback!!! Rating: - Useful for the novice and not-so-novice home chefsUseful for those who enjoys cooking and wants to venture beyond simply following a recipe. The science behind cooking is explained in a simple manner for anyone with or without prior knowledge in food science. Rating:  - What Mr. Wizard asked his cook.I might have liked this book better if I read it before I read On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. But I read that one first and enjoyed the technical explanations. Some of the same questions are explored in both books, and in McGee's book you will get a detailed explanation suitable for a college student. This book you will get an explanation suitable for about 7th grade. It's more like Mr. Wizard or Bill Nye asked these questions instead of Einstein. If you want easier reading and simple answers, this book is for you. But I felt it was dumbed down compared to McGee's book. Rating: - There are better not bad for beginnersNot bad, easy read, but if you are really interested in this stuff there are may better kitchen science books that leave this in the dust. It depends on your level of interest and sophistication. I have no idea why he through some his wifes recipes in. His other books are better. (try "On food and Cooking" by McGee if you want more)
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