Robert L. Wolke
What Einstein Told His Cook
Kitchen Science Explained
“Like having a scientist at your side to answer your questions in plain, non-technical language.”—Science News
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, chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over one hundred reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.
“Fun science—even for novice cooks.”—San Antonio Express
“For the kitchen nerd with a sense of humor. An absorbing read.”—Food & Wine (Ireland)
“Wolke is Martha Stewart with a PhD.”—American Scientist
“Wolke . . . is one of the great demystifiers of scientific information.”—BusinessWeek
Robert L. Wolke former University of Pittsburgh chemistry professor, is the science editor for Cook’s Illustrated and writes the Washington Post column “Food 101” and the “Einstein’s Kitchen” column for Every Day with Rachael Ray. He lives in Pittsburgh, Pennsylvania.
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