What Einstein Told His Cook: Kitchen Science Explained (Audiobook)

from dickcraig

I love to cook and this was a helpful little ditty about why different ingredients mix well with other. It was light and I was expecting more.

from name99

The subtitle is "The Science of Cooking", and that's what this is. I'm usually terribly disappointed by pop chemistry texts which tend to be nothing more than laundry lists, but this was not bad. The level of science was, no surprise, not as high as I would like, but the subject is intrinsically ...

from GlennBell

Robert provides an entertaining and educational book on science and cooking. I learned a few things and liked his humorous presentation. I recommend the book for those with limited science background as much of the information covered is at a high school science level.

from andreiz

A good pop-science book for anyone interested in the chemical and physical why and how of cooking. I know I learned plenty, including the fact that "sea salt" is not any saltier than normal one. Now if I could only figure out why it's still more expensive.

from dele2451

An interesting and oddly entertaining collection of practical food science lessons for the non-scientist. The author brings the world of chemistry alive fielding everyday questions about everything from nonstick surfaces to browning and emulsifying and the irradiation of fruits and vegetables. Th...