What Einstein Told His Cook by Robert L. Wolke
Thursday, Apr 11, 2013
Did you ever wonder what the difference is between baking soda and baking powder, why there are so many different kinds of flour, and what is Dutch cocoa? If so, you are just the type of advanced cook for whom this book is intended. It is full of the culinary science involved in various cooking methods and ingredients, which the author explains plainly and understandably to anyone without any heavy science background. What Einstein Told His Cook debunks the mysteries of water filters, the process of coffee decaffeination, and BTUs as the measurement of stove energy output, as well as offering an explanation of the different kinds of sugars and fats. Even if one is not a fan of chemistry, this is an informative and fun read written with good humor and provides information every cook and baker probably has wondered about at one time. If you enjoyed Alton Brown’s Good Eats, you will enjoy What Einstein Told His Cook.