Was Einstein seinem Koch erzählte (What Einstein Told His Cook #1)
It's quite interesting though. I now know why tea made from microwaved water doesn't taste as good as water boiled in a kettle. It has quite a bit to do with nucleation sites. I understand what a nucleation site does (it gets molecules excited and they jump around when hot and boil over or am I still thinking of cocks here?) but I don't understand how they suddenly arise when they weren' ...more
Q: What book do you remember from your childhood as irritating?
When I was somewhere around seven years old, I was given Charlie Brown's Super Book of Questions and Answers about All Kinds of Animals ... from Snails to People!: Based on the Charles M. Schulz Characters.
Although I’ve never been a question-and-answer type of reader (the questions asked never seemed to be the ones I wanted to know more about), I eventually came to enjoy the book for its information bites and colorful pictures of f ...more
I did use a lot of book darts to mark bits of note, so let's see what they point to:
A recipe for 'White Chocolate' Bars. Of course, white chocolate ...more
Full review: http://jenn.booklikes.com/post/112868...
The author, Robert L. Wolke, is a chemistry professor who happens to take an interest in the molecular structures and production of foods, beverages, etc. He conducts experiments in his “laboratory,” als ...more
It wasn't anything earth-shattering, b ...more
The book What Einstein Told His Cook Kitchen Science Explained the author Robert L. Wolke talks about a lot of things from the differences of sugar to the tools that are used in the kitchen. The author investigates things from questions that people have about cooking, and certain things used around the kitchen, he talks about the science people don’t really know about. For example, one of the questions was, “To sweeten my iced tea quickly, I added powdered sugar. But it turned into gummy lumps. ...more
However, the structure of the work is to answer questions on various topics. For example, I read the Salt of the Earth Chapter, which features answers to questions such as:
- What are all those special salts and meat tenderizers in the supermarket?
- What are salt substitutes?
- Why add salt to the water when boiling pasta?
- Whats so special about sea salt? Kosher salt? Freshly ground salt?
- Can a potato remove the excess s ...more
Wolke doesn't just explain what happens when you freeze an egg, or describe wh ...more
“The most common use ...more
Honestly I thought I will learn how to cook in a scientific way, but this book went much deeper into the science behind what takes place in that part of our houses. I recommend this to anyone, even those who are not at all interested in cooking but would be intrigued to learn some everyday basic science.
an excellent book written in a simplified, yet intelligent, and sometimes hilarious way.
What Einstein Told His Cook by Robert L. Wolke is a book about cooking science. Robert L. Wolfe is a professor of chemistry at the University of Pittsburgh and he is also a food columnist for the Washington Post. Wolfe wrote this book to explain the science of food in an understandable and nontechnical terms. I read this book because we were assigned this book for our chemistry class and it has shown me some interesting facts about food as well as the chemistry involved in cooking. I believe th...more
He is the author of Impact: Science on Society and Chemistry Explained, as well as dozens of scientific research papers. His latest book, the fourth ...more