What Einstein Told His Cook: Kitchen Science Explained

Robert L. Wolke

Feb 2012 · Tantor Media Inc · Narrated by Sean Runnette

About this audiobook

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.

About the author

Robert L. Wolke is a professor emeritus of chemistry at the University of Pittsburgh and an award-winning food columnist for the Washington Post. He is the author of Chemistry Explained and coauthor of What Einstein Kept Under His Hat.

Sean Runnette, a multiple AudioFile Earphones Award winner, has also produced several Audie Award-winning audiobooks. His film and television appearances include Two If by Sea, Copland, Sex and the City, Law & Order, Third Watch, and lots and lots of commercials.