Colleen's Reviews > What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook by Robert L. Wolke
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Oct 30, 11

bookshelves: pop-science
Read from October 19 to 30, 2011

I enjoyed the science here more than the cooking. Maybe I'm just a lousy cook, but when the author's including recipes that call for clarifying butter, sifting flour, or making just about anything from 100% raw ingredients... not my cup of tea. And the problem is that -- overall, and with some great exceptions like the explanation of how to make optimal tea, how a microwave works, and the production of sugar and salt -- the cooking questions are on that higher plane of cooking being that frankly, I don't even aspire to, much less occupy. It has never occurred to me to wonder why my pastry brush gets gummy after use or why I need to weigh down my pie crusts with weights because I don't own either of those things.

That said, Wolke is a clear and funny writer, and though a lot of the information wasn't anything I plan on putting into practice, it was an entertaining and pretty quick read.
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Comments (showing 1-1 of 1) (1 new)

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Rachel I don't consider myself a gourmet cook, but he included a recipe for clarifying butter that I could easily do at home in my college student kitchen. The recipes calling for clarified butter follow that one. Plus, all you need to sift flour is a mesh strainer. How is that not universally accessible?


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