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

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W. W. Norton & Company, May 7, 2012 - Cooking - 384 pages
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“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron Chef

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.
 

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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
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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.

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