Book review: What Einstein Told His Cook

Robert L. Wolke has published a delightful compilation of his food science columns from The Washington Post. My co-worker, Caroline, gave me this book and I haven’t been able to put it down, better than The Girl Who Played with Fire! (almost)

The author is a chemistry professor who knows the science behind our basic cooking conundrums. Having just finished a number of sciences courses, I am especially drawn to his detailed explanations of ‘how’ and ‘why’ certain cooking techniques matter.

I’ll refer to this book when I start making a number of the novel recipes.

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1 Comment »

  1. Jackie Hartson Said:

    I like the title. Now I have good reason to excuse my pitiful cooking skills, I’m NO Einstein!?!


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