What Einstein Kept Under His Hat: Secrets Of Science In The Kitchen by Robert L WolkeWhat Einstein Kept Under His Hat: Secrets Of Science In The Kitchen by Robert L Wolke

What Einstein Kept Under His Hat: Secrets Of Science In The Kitchen

byRobert L Wolke

Paperback | May 8, 2012

Pricing and Purchase Info

$14.33 online 
$17.00 list price save 15%
Earn 72 plum® points

Prices and offers may vary in store

Quantity:

Ships within 1-2 weeks

Ships free on orders over $25

Not available in stores

about

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.
Marlene Parrish is a noted food writer. She is the author of several books and is a columnist for the Pittsburgh Post-Gazette.
Loading
Title:What Einstein Kept Under His Hat: Secrets Of Science In The KitchenFormat:PaperbackDimensions:384 pages, 8.25 × 5.52 × 1.2 inPublished:May 8, 2012Publisher:WW NortonLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0393341658

ISBN - 13:9780393341652

Reviews

Editorial Reviews

In The Brain-Savvy Therapist’s Workbook, Bonnie Badenoch seamlessly integrates principles of neurobiology into the therapy session. By working through clinical examples and exercises, the reader experiences how psychotherapeutic strategies are intertwined with brain structures and the neural processes involved in learning, memory, and visceral feelings. This clearly-written volume will change how therapy is conducted. — Austin ChronicleEqually useful for the chef or home cook. — José Andrés, chef and restaurateur