REVIEW: "What Einstein told his cook," Robert Wolke

Why crackers in a hole? Why fish smells like fish? How to make vinegar? Many adults and children given by these seemingly stupid question. It turns out that each of them has a very serious scientific study. Today I will tell you about a wonderful book about the physical and chemical phenomena in your kitchen.

Robert Wolke

Chemistry professor, a graduate of Cornell University. All my life engaged in the popularization of science. A columnist for Washington Post. He won the James Beard Foundation in the category "Newspaper Column." Author of several books.

This book by Robert Wolke dedicated to his wife Marlene Parrish. He calls her colleague and inspiration; she was a journalist, writing on the culinary theme, and a teacher of cooking, her name was listed on the domestic title. Apparently, Marlene was responsible for the recipes in the book.

125 questions - 125 answers

The book is based on the principle of "question - answer", many of the recipes are accompanied by explanations. They are intended to illustrate the described processes. It is a kind of laboratory work, the result of which you can eat.

Wolke many years answering everyday questions readers Washington Post. What is special sea salt? What do home water filters? How best to remove the fat from the broth? What is a microwave? Accumulated over hundreds of interesting notes, explaining the various phenomena that occur in the kitchen, from the point of view chemistry and physics.

Theme is extremely interesting. After all, we are what we eat. Nice to look at your kitchen through the scientific microscope. This explains why some foods are good and others not so, why some dishes we like and others do not.

Who is this book

1. For inquiring minds, who are interested in living and acquire new knowledge.
2. For parents who want to awaken the interest of the younger children to physics and chemistry.
3. For cooks who want to improve the taste of their dishes.
4. For bloggers who write about food and want to better understand the cooking.
5. For those who are watching their diet or lose weight.

If you fall under at least one of these categories, you will not regret the time spent reading this book.

Honey and tar

My personal assessment of the book by Robert Wolke "What Einstein told his cook" - 7 out of 10.

I'll tell you about the three fly in the ointment, and the ointment, in which they are dissolved.

First, the book is somewhat divorced from our reality. Seriously, salty butter, kosher salt, cream of tartar, corn oil, surimi - often it happens on your desk? That's it. gastronomical differences between countries are substantial. Alas, this is almost never taken into account in the book.

But there are "international" products. For example, coffee. Why not just write about caffeine. Wolke debunks some of the myths about the fragrant drink.

Secondly, an hour or two you get tired of reading scientific terms. We can not say that a lot of them, but new buzzwords come across in almost every subject. Benefit syllable Wolke easy, he writes with humor. Reading without missing, and sometimes smiling.

Third, the book was published in paperback without bookmark. I do not like this format. The book is quite extensive, heavy, and because of the hand-held her uncomfortable Paperback. But for the same "fussy" as I have e-books. ;)

Summary

"What Einstein told his cook" - Jolly book for curious people, which is slightly open the door to the fascinating world of science.

"What Einstein told his cook," Robert Wolke

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