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Title: What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke ISBN: 0-393-01183-6 Publisher: W.W. Norton & Company Pub. Date: May, 2002 Format: Hardcover Volumes: 1 List Price(USD): $25.95 |
Average Customer Rating: 4.25 (24 reviews)
Rating: 5
Summary: Excellent Kitchen Reference
Comment: Howard Hillman's "Kitchen Science" and Robert Wolke's "What Einstein Told His Cook" are two books of largely similar information. Their titles foreshadow their different writing styles.
Both are very informative and worthy of keeping as a reference. Hillman uses a question and answer format and is direct and succinct. Wolke also uses the question/answer format, but he has more lively style, and the lengthier answers are rendered with much wit and humor. For the efficiency-mined reader, Hillman's book gives more bang. Wolke's book gives more reading pleasure.
Interestingly, they sometimes disagree. Hillman says that most alcohol added to dishes while cooking is lost due to evaporation, while Wolke maintains, with a more nuanced explanation, that the anywhere from 4 to 49 % of the added alcohol might remain...
Take your pick. I enjoyed both.
Rating: 5
Summary: Kitchen Commentary on Chemistry
Comment: This book reads like more like a conversation, or informal lecture than like a textbook or even a cookbook. The author follows a basic cookbook and textbook rule by splitting his subject matter into small and distinct chapters. If you're looking for a cookbook, look elsewhere. This book has some, but they can be found elsewhere. They're used here to expound upon the subject matter of the particular chapter in which they appear. If you're looking for hardcore science look elsewhere, this book is written for the chemistry layman (it includes little techspeak terms most of which you should already know from high school chemistry.) If you're a serious foody you probably already know a great deal of whats in this book. But if you're the average person looking for a good read or a basic food chemistry education this book is perfect. The author dispells many modern food myths, and teaches basic food science.
Rating: 1
Summary: Look Elsewhere for a Better Book
Comment: As one reviewer pointed out there are a few pearls of wisdom (the science of a good gravy) in this otherwise wordy and fairly patronizing book. I was looking for a book to explain the small nuances of how to improve a particular recipe or tweak an ingredient to bring out its fullest potential but I what I found was pretty much a garbled and condescending chemistry lesson -- and not a very good one at that. Wolke's side comments under "Techspeak" were both confusing and grating. This attitude is something I put up with while going through engineering school but I won't put up with it on my free time with a subject matter I love. Half-way into the book, I just couldn't take it anymore. This is quite a shame because Wolke is a technical consultant for one of the best cooking magazines around -- Cook's Illustrated. Thankfully for us, though, Cook's Illustrated has someone other than Wolke do the writing.
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Title: What Einstein Told His Barber : More Scientific Answers to Everyday Questions by Robert Wolke ISBN: 0440508797 Publisher: Dell Pub. Date: 07 March, 2000 List Price(USD): $13.95 |
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Title: What Einstein Didn't Know : Scientific Answers to Everyday Questions by Robert Wolke ISBN: 0440508568 Publisher: Dell Pub. Date: 12 January, 1999 List Price(USD): $13.95 |
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Title: I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown ISBN: 1584790830 Publisher: Stewart, Tabori & Chang Pub. Date: 01 May, 2002 List Price(USD): $32.50 |
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Title: ON FOOD AND COOKING by Harold McGee ISBN: 0684843285 Publisher: Scribner Pub. Date: 01 February, 1997 List Price(USD): $22.00 |
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Title: The Curious Cook: More Kitchen Science and Lore by Harold McGee ISBN: 0020098014 Publisher: John Wiley & Sons Pub. Date: 20 April, 1992 List Price(USD): $16.95 |
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