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What Einstein Told His Cook
- Kitchen Science Explained
- Narrated by: Sean Runnette
- Length: 9 hrs and 12 mins
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Publisher's summary
Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.
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Inspirational book for a great health
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By: Eric Adams
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Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- By: Lynn Hoffman
- Narrated by: Adam Verner
- Length: 6 hrs and 50 mins
- Unabridged
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Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.
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An Ok Beer Book
- By AppleCedAR on 10-21-13
By: Lynn Hoffman
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The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- By: Dan Buettner
- Narrated by: Joe Barrett
- Length: 7 hrs and 5 mins
- Unabridged
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Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
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Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
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The Science of Skinny
- Start Understanding Your Body's Chemistry - and Stop Dieting Forever
- By: Dee McCaffrey, CDC
- Narrated by: Erin Bennett
- Length: 12 hrs and 52 mins
- Unabridged
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With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guides, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural forms is the true path to sustained weight loss and, in fact, the remedy for almost any health problem.
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Even better than I had hoped!!!
- By Madame Gigi's Cottage on 04-23-15
By: Dee McCaffrey, and others
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The Science of Cheese
- By: Michael H. Tunick
- Narrated by: Dennis Holland
- Length: 7 hrs and 10 mins
- Unabridged
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In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.
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Science, Humor, Education and Brilliance
- By Mr.CS on 01-05-15
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A funny thing happened on the way to a great book
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Interesting facts, but the narrator's lacking
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Napoleon's Buttons
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Napoleon's Buttons is the fascinating account of 17 groups of molecules that have greatly influenced the course of history. These molecules provided the impetus for early exploration, and made possible the voyages of discovery that ensued. The molecules resulted in grand feats of engineering and spurred advances in medicine and law; they determined what we now eat, drink, and wear. A change as small as the position of an atom can lead to enormous alterations in the properties of a substance.
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Wish one of the authors would have read this book
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If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
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Interesting.
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A good book - with some winning points
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Interesting facts, but the narrator's lacking
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Wish one of the authors would have read this book
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Interesting.
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Wealth of info I wish I knew before having kids..
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I LOVE IT, Elizabeth Wiley is the BEST narrator!
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From the team that created the ALA Notable Book The Cod's Tale comes the fascinating history of salt, which has been the object of wars and revolutions and is vital for life. Based on Mark Kurlansky's critically acclaimed best seller Salt: A World History, this handsome picture book explores every aspect of salt: The many ways it's gathered from the Earth and sea; how ancient emperors in China, Egypt, and Rome used it to keep their subjects happy; why salt was key to the Age of Exploration; what salt meant to the American Revolution; and even how the search for salt eventually led to oil.
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Nice snapshot for the young
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Very enlightening and information well supported
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Great Book, Great Narration, But...
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Excellent! Science-baced nutritional information.
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Boring details about things that need no explanation
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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Stuff Matters
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In Stuff Matters, Miodownik entertainingly examines the materials he encounters in a typical morning, from the steel in his razor and the graphite in his pencil to the foam in his sneakers and the concrete in a nearby skyscraper. He offers a compendium of the most astounding histories and marvelous scientific breakthroughs in the material world.
By: Mark Miodownik
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The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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Salt
- A World History
- By: Mark Kurlansky
- Narrated by: Scott Brick
- Length: 13 hrs and 48 mins
- Unabridged
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The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
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More than SALT
- By Karen on 03-12-03
By: Mark Kurlansky
What listeners say about What Einstein Told His Cook
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Maurine
- 09-13-13
Science + Cooking = interesting concept
Would you consider the audio edition of What Einstein Told His Cook to be better than the print version?
Since my son is studying chemistry - this book interested me. I learned a lot of good information about science and cooking. Wish his other book was available on Audible.
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- Amazon Customer
- 01-23-18
Easy Listening
This is a good companion and easy listen for the daily commute with the added advantage of learning things you didn't know you wanted to know.
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- Marc
- 03-27-14
worth listening to: A reminder that we buy BS
Would you consider the audio edition of What Einstein Told His Cook to be better than the print version?
I haven't read the print version, so I am not able to compare.
What did you like best about this story?
Wolke does not hide that he falls for sales pitches himself and has to remind himself of simple things from time to time - like salt being generally SALT, not some magic powder that can solve problems or sugar being everywhere, often in disguise ...
Did you have an extreme reaction to this book? Did it make you laugh or cry?
I am a skeptic food buyer, trying to prepare as much as possible on his own, not relying on "convenience food" from the super market. Yet, this book has reminded me to be even more open eyed ...
Any additional comments?
The book consists of several, not necessarily connected, articles or columns that deal with separate topics. This makes it a good mix of various topics, but lacks a bit of a "red line".
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1 person found this helpful
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- Amy
- 04-17-17
Great Science
The book is fun and interesting to read. Most of the science covered in this book is helpful in every day life. I will read it again.
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- SAMA
- 01-26-15
A trip through the culinary world of today
This book does an excellent job in answering all the little questions and curiosities you may have about food, the kitchen, and the mysteries surrounding the preparation of foods for consumption. It is well researched and highly entertaining throughout.
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- Michael
- 01-30-13
Foodie Science
For those who want to know "why?" This is a great overview of the science inside the kitchen. The author weaves a great story of how and why behind most kitchen cooking and activities. Its a very fun and entertaining book that appeals to the foodie and scientist. Marrying the art of cooking and kitchen with an appreciation for the chemistry and physics that underpin your gastronomic transformations!
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- Jay
- 01-18-15
Too Much Information. Couldn't take it all in!
Well researched, useful information for anyone that wants to cook. So much misinformation out there, that's nice to see someone that uses science to shed light on the truth.
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- AskJoe.TV
- 08-16-13
Fascinating... and practical!
What made the experience of listening to What Einstein Told His Cook the most enjoyable?
I loved the fact that there were not only interesting bits of trivia, but plenty of common facts that will actually make me a more savvy shopper at the supermarket.
What’s the most interesting tidbit you’ve picked up from this book?
There were quite a few things I've learned such as simply knowing the basics of salt...Sea Salt, Kosher, Table and sodium free salts.
Any additional comments?
I think this would be a great start for a series of similar practical science such as "What Einstein told his... Housekeeper, gardener, etc.
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6 people found this helpful
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- Doug
- 10-29-12
All geeked about cooking
Would you listen to What Einstein Told His Cook again? Why?
Very good content that explains a lot of why things work the way they do in the kitchen presented in a clear and concise manner for those of us who aren't chemical scientists.
What did you like best about this story?
Wolke puts to rest several myths by describing experiments he's conducted.
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2 people found this helpful
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- Joe
- 07-31-12
Very Informative
Any additional comments?
This is great book for both the home cook and the professional chef. As a restraint cook for the past 20 years, this book still managed ti shed new light on some old questions. If you are interested at all in cooking, I strongly recommend this book.
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1 person found this helpful