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What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

The Sequel: Further Adventures in Kitchen Science

by Marlene Parrish, Robert L. Wolke ...

The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," ... Read more

$17.99 USD

The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101,"
... Read more
What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

Secrets of Science in the Kitchen

by Robert L. Wolke ...

“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 ChefHave 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 ... Read more

$14.99 USD

“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 ChefHave 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
... Read more
Audiobook

What Einstein Kept Under His Hat

Secrets of Science in the Kitchen

by Marlene Parrish, Robert L. Wolke ...

Narrated by Sean Runnette ...

Unabridged

12 hours 38 min

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 bestselling 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 ... Read more

$21.99 USD

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 bestselling 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
... Read more

Audiobook

What Einstein Told His Cook

Kitchen Science Explained

by Robert L. Wolke ...

Narrated by Sean Runnette ...

Unabridged

9 hours 12 min

Why is red meat red? How do they decaffeinate coffee? Do you wish youunderstood 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 Postfood columnist Robert L. Wolke provides reliable and wittyexplanations for your most burning food questions, while ... Read more

$19.99 USD

Why is red meat red? How do they decaffeinate coffee? Do you wish youunderstood 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 Postfood columnist Robert L. Wolke provides reliable and wittyexplanations for your most burning food questions, while
... Read more
Audiobook

What Einstein Told His Barber

More Scientific Answers to Everyday Questions

by Robert L. Wolke ...

Narrated by Stephen Hoye ...

Unabridged

8 hours 25 min

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to. . . ?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, a professor ... Read more

$17.99 USD

Also available as: eBook

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to. . . ?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, a professor
... Read more

Also available as: eBook
What Einstein Told His Cook: Kitchen Science Explained

Kitchen Science Explained

by Robert L. Wolke ...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy 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 ... Read more

$12.99 USD

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy 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
... Read more
Culinary Reactions

The Everyday Chemistry of Cooking

by Simon Quellen Field ...

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a ... Read more

$11.99 USD or Free with Kobo Plus

Also available as: Audiobook

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a
... Read more

Also available as: Audiobook
What Einstein Told His Barber

More Scientific Answers to Everyday Questions

by Robert Wolke ...

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor ... Read more

$5.99 USD

Also available as: Audiobook

What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor
... Read more

Also available as: Audiobook
Einstein's Telescope: The Hunt for Dark Matter and Dark Energy in the Universe

The Hunt for Dark Matter and Dark Energy in the Universe

by Evalyn Gates ...

Cutting-edge astrophysics that builds on Einstein's theories to find the unseen matter that fills the Universe.Dark energy. Dark matter. These strange and invisible substances don't just sound mysterious: their unexpected appearance in the cosmic census is upending long-held notions about the nature of the Universe. Astronomers have long known that the Universe is expanding, but everything they ... Read more

$15.99 USD

Cutting-edge astrophysics that builds on Einstein's theories to find the unseen matter that fills the Universe.Dark energy. Dark matter. These strange and invisible substances don't just sound mysterious: their unexpected appearance in the cosmic census is upending long-held notions about the nature of the Universe. Astronomers have long known that the Universe is expanding, but everything they
... Read more
Kitchen Mysteries

Revealing the Science of Cooking

by Hervé This ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables ... Read more

$12.99 USD or Free with Kobo Plus

"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables
... Read more
The Elements of Cooking

Translating the Chef's Craft for Every Kitchen

by Michael Ruhlman ...

New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) in this indispensable cooking reference for home cooks, serious food lovers, and aspiring chefs, revealing what professional chefs know only after years of training and experience.With alphabetically ordered entries and eight beautifully written ... Read more

$13.99 USD

New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) in this indispensable cooking reference for home cooks, serious food lovers, and aspiring chefs, revealing what professional chefs know only after years of training and experience.With alphabetically ordered entries and eight beautifully written
... Read more
Big History

by DK ...

From the formation of the Universe to today, countless major events have changed the course of life on Earth.Aligned with the online Big History Project supported by Bill Gates, Big History puts a wide-angle lens on 13.8 billion years of remarkable history and shows you how and why we got where we are today.With stunning visual timelines and special CGI reconstructions, you can see history's ... Read more

$12.99 USD

From the formation of the Universe to today, countless major events have changed the course of life on Earth.Aligned with the online Big History Project supported by Bill Gates, Big History puts a wide-angle lens on 13.8 billion years of remarkable history and shows you how and why we got where we are today.With stunning visual timelines and special CGI reconstructions, you can see history's
... Read more

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“marlene parrish”

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

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

What Einstein Kept Under His Hat

People who read these also enjoyed

What Einstein Told His Cook

What Einstein Told His Barber

What Einstein Told His Cook: Kitchen Science Explained

Culinary Reactions

What Einstein Told His Barber

Einstein's Telescope: The Hunt for Dark Matter and Dark Energy in the Universe

Kitchen Mysteries

The Elements of Cooking

Big History

eReaders

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“marlene parrish”

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