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What Einstein Told His Cook: Kitchen Science Explained par [Wolke, Robert L.]
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Longueur : 369 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais

Description du produit

Amazon.com

Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.

Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm

From Publishers Weekly

Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers. Wolke is good at demystifying advertisers' half-truths, showing, for example, that sea salt is not necessarily better than regular salt for those watching sodium intake. While the book isn't encyclopedic, Wolke's topics run the gamut: one chapter tackles Those Mysterious Microwaves; elsewhere readers learn about the burning of alcohol and are privy to a rant on the U.S. measuring system. Sometimes the tone is hokey (The green color [in potatoes] is Mother Nature's Mr. Yuk sticker, warning us of poison) and parenthetical Techspeak explanations may seem condescending to those who remember high school science. However, Wolke tells it like it is. What does clarifying butter do, chemically? Answer: gets rid of everything but that delicious, artery-clogging, highly saturated butterfat. With its zest for the truth, this book will help cooks learn how to make more intelligent choices.
Copyright 2002 Cahners Business Information, Inc.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 859 KB
  • Nombre de pages de l'édition imprimée : 369 pages
  • Pagination - ISBN de l'édition imprimée de référence : 0393329429
  • Editeur : W. W. Norton & Company (21 juin 2010)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B003SNJL56
  • Synthèse vocale : Non activée
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  • Word Wise: Activé
  • Lecteur d’écran : Pris en charge
  • Composition améliorée: Activé
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Amazon.com: 4.4 étoiles sur 5 205 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Interesting and Useful Read 6 février 2017
Par Student - Publié sur Amazon.com
Format: Broché Achat vérifié
Robert Wolke’s What Einstein Told His Cook is one of several books he has written explaining the science behind everyday occurrences in an easy to understand way. As a professor emeritus of chemistry at the University of Pittsburgh, Wolke is likened to a version of Martha Stewart with a PhD. As part of my chemistry class, I was assigned to read this book. Organized into hundreds of questions, answers, and recipes, this seemed like a daunting task to me at first. However, one aspect of the book intrigued me: I always wonder why certain things happen in the kitchen – like why pasta should be cooked at boiling temperature. What Einstein Told His Cook answers all the questions you could ever have about the chemistry behind cooking, and keeps readers interested using sarcasm and historical facts.
The book is broken into nine chapters of diverse information, ranging from the molecules inside our food to the tools people use to cook. In each chapter, Wolke answers common questions that people may have about cooking. While answering the question in bold, Wolke slips in historical background about the question or answer, a few jokes and slight sarcasm, and even a recipe.
Rather than creating a bland narrative, Wolke adds interest to his scientific explanations. In an answer to a question about the differences between types of chocolate, Wolke gives background about how chocolate is made. In his response, Wolke says that “The dried beans are then shipped of to Willy Wonka at the chocolate factory…” (27). When Wolke references Willy Wonka, it is clear that he wants to give the book a touch of sarcasm and playfulness. This makes the book interesting to read, because it presents readers with information other than science. While talking about Dutch process Cocoa, Wolke gives readers historical background with a touch of sarcasm: “In the Dutch process, invented in 1828 by Conrad J. van Houten, in guess-what-country…” (31). Rather than providing readers with fact after fact, this sarcasm lightens up the density of material. It gives the book an edginess, and keeps things interesting for the reader.
Wolke relates food with historical events, which reminds readers that social and cultural factors influence what makes it to their plates. While Wolke describes the difference between cream of tartare and tartare sauce, he says that “‘Tartar’ or ‘tatar’ was the Persian name for Genghis Khan’s horde of Mongols who stormed through Asia and Eastern Europe in the Middle Ages” (102). Historical snippets such as this remind readers that war and culture influence cuisine and type of food eaten. It also adds diversity to the information in the book, which makes the book interesting. Diving deeper into the history of food, Wolke brings social awareness to readers. When describing food flavor enhancers, Wolke addresses a myth about Chinese restaurants from the past. He says that “Everyone has heard of Chinese Restaurant Syndrome or CRS, an unfortunate and politically incorrect label that was applied in 1968 to a diffuse collection of symptoms…” (107). Wolke is able to connect food to prominent factor in many people’s lives, racial stereotypes. The social awareness that Wolke provides continues to broaden the diversity of information presented in the book, and make it interesting.
Throughout What Einstein Told His Cook, questions that arise from cooking are answered using sarcasm and historical facts, which keep readers interested. Wolke uses sarcasm to spice up a bland scientific narrative, and provides readers with the history of food to broaden their perspectives and keep them engaged. What Einstein Told His Cook is the encyclopedia for all cooks and eaters who want to satisfy their appetite for understanding the many puzzling cooking phenomenas.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 light, fun, and interesting read 8 février 2017
Par Arline Klatte Ennis - Publié sur Amazon.com
Format: Broché Achat vérifié
What Einstein Told his cook was written by Robert Wolke. The main theme of the book, if you can even call it that, is cooking, chemistry, and how they are related. Robert Wolke, born april 2nd 1928, is an american chemist and professor of chemistry at the university of pittsburgh, he is most known for his Einstein series of books, including “What Einstein told his cook”. I read the book as a part of my chemistry 1 class. After careful consideration, I believe that this book was written to educate about chemistry and cooking. I enjoyed the book because it helped explain a lot of cooking phenomenon that I have always wondered about.
One way that the book really interested me was that it always connected back to chemistry in all of its points and explanations. Wolke tries his hardest to make this a book about both chemistry and cooking. This can be seen clearly in the chapter “The Salt of The Earth”. Wolke writes very clearly about what salt is besides white crystals that we put on our food. He spoke about how table salt is Sodium Chloride, and how there are many other types of things that are called “salts” in chemistry, which occur when an acid reacts with a base.
Another thing that I enjoyed about the book was that even though it was packed with information and facts, it never got too complicated. It was an enjoyable read, and at no point did it start throwing around complicated ions, chemical equations, gas laws, molecular formulas or anything else that gets thrown around more that enough in my Chemistry class.
What Einstein told his cook was a fun and interesting read that was written to educate people about the chemistry of cooking. Wolke never forgets to tie all of his cooking facts back to chemistry and he never forgets to leave his writing light, fun, and easy to read so that the average person can enjoy it. Overall the book was a pretty decent read and I would recommend it to most people.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing 6 février 2017
Par Walker B. - Publié sur Amazon.com
Format: Broché Achat vérifié
I’m going to review the book What Einstein Told His Cook: The Science of of Kitchen Food by Robert L Wolke. The main point of the book was to explain the science behind the food we eat everyday. I think the author is qualified because he a professor of chemistry. My teacher assigned this to me.

The book is interesting because I learned about different aspects of cooking. He kept the writing upbeat with puns and that kept me engaged. It covered an array of different foods. I liked it better when it talked about new food because it kept wanting to learn more.

I think the book was “tasty.” He wrote about the food in a way that I could see it on two different levels. The first level was the molecular level and the second was the physical level. Everytime I read about the food I could almost smell it. When he started talking about the chocolate, I had a flashback to when my mom and I make cookies. I had a newfound respect for my dad when he cooks because of how complicated cooking can be.

I think you could compare parts of the book to one of the funniest scientists that I would watch on TV when I was younger. I think his writing style is similar to Bill Nye. He breaks everything down. The puns are similar to how Bill Nye talked because it keeps you involved. I’m getting good grades in Chemistry class, but I think the book helped me see chemistry in everyday things because of how he explain the more complicated aspects.

In summary, the point of the book is to enrich one’s knowledge of the science behind cooking. I really liked the variety of foods he talked about it kept the book fresh. I don’t really have any new ideas.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 What Einstein Told His Cook book review 7 février 2017
Par Anglia Benjamin-Yancey - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
The book I am reviewing today is "What Einstein Told His Cook", a novel by Robert L. Wolke. Robert L. Wolke is an American chemist who is currently a professor at the University of Pittsburgh. The main theme of this book is to answer questions about the science of cooking, as well as to introduce new recipes to the reader.

Throughout the novel, Wolke provides many interesting and smart explanations on the science behind basic cooking. For example, one of the things he explains is why making tea from microwaved water doesn't taste as good as water from a kettle. You do not need to be a rocket scientist to understand what he is saying, as he explains his ideas in a way that is easy to understand.

Furthermore, not only does Wolke explain to you the science behind already known recipes, he introduces new ones to the reader. With these new recipes comes interesting new ways to cook your favorite foods, which is what is so great about this book.

In conclusion, "What Einstein Told His Cook" is a great book for those who want to get a little bit more out of their cooking. Whether it be knowledge about already known recipes, to an introduction to new ones, this book will be the book for you.
2 internautes sur 2 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Good for a someone without base scientific knowledge. 22 août 2016
Par I Promisssse I'm Not a Sssssnake - Publié sur Amazon.com
Format: Broché Achat vérifié
I think this is probably better suited for middle school / high school students or as an entry point for adults that aren't already science enthusiasts. Wolke's subjects are interesting to me, but his explanations are just at a surface level and the language is reduced down enough that I feel like I'm not getting much out of it. I'm keeping the book around, though, for my son when he's old enough to be interested.
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