What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

Front Cover
W. W. Norton & Company, May 7, 2012 - Cooking - 384 pages

Chock-full of exercises and strategies, this book will allow clients to deepen the key principles of interpersonal neurobiology that Bonnie Badenoch wrote about in her earlier book. Topics include spotting implicit patterns, observing the bond with kindness, expanding our coherent narratives, coming to terms with the passage of time, and weaving brain talk into personal understanding.

Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

one off? Why does ice cream shrink when it melts? Why does
8
Chapter Two DOWN ON THE FARM
51
Chapter Three
107
Chapter Four ABOVE THE FRUITED PLAIN
147
Chapter Five
202
Chapter Six FROM SEA TO SHINING SEA
238
Chapter Seven
269
Chapter Eight
325
Whats essential about an essential oil? What makes spices spicy?
341
Chapter Nine GALLEY GEAR
367
Chapter Ten
417
Index
445
Copyright

Other editions - View all

Common terms and phrases

About the author (2012)

Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.

Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.

Bibliographic information