Yummer Reading

Yummer Reading

What Einstein Told His Cook 2: Further Adventures in Kitchen Science

by Robert L. Wolke, with recipes by Marlene Parrish

Norton, 464 pp., $25.95

If I had to describe this sequel to professor Wolke's What Einstein Told His Cook: Kitchen Science Explained in comparison to TV shows, a combination between Good Eats, MythBusters, and Monthy Python's Flying Circus would be a fair assessment. Einstein Told His Cook 2 is not only an interesting and useful reference book but a fun-filled science adventure for foodies. Focusing on eight major food categories – beverages, dairy and eggs, vegetables, fruits, grains and carbohydrates, seafood, meats, and herbs and spices – Wolke answers questions sent by his syndicated-column readers, offering a wealth of interesting food facts. His prose is well-crafted and engaging, and while his answers are of a serious scientific nature, his writing is anything but serious, full of witty and funny remarks guaranteed to elicit at least a smile from the reader. Wolke answers such pressing foodie questions as "Is there a formula for telling when I am getting dangerously drunk?," "Why does all cream cheese come from Philadelphia?," "Why are there rainbows in my roast beef?," and "Why do pantry-pest bugs survive inside a can of Cayenne pepper?" among many others. I especially love the silly Foodie Fictionary entries scattered throughout the book, like "Baked Alaska – the end result of global warming." Wolke's wife, Marlene Parrish, adds recipes to illustrate some of Wolke's examples and explanations of chemical processes common during food preparation.

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