More titles to consider

Shopping Cart

You're getting the VIP treatment!

With the purchase of Kobo VIP Membership, you're getting 10% off and 2x Kobo Super Points on eligible items.



"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science News

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.

People who read this also enjoyed

Get a 1 year subscription
for / issue


What Einstein Told His Cook: Kitchen Science Explained
Average rating
4 / 5
What Einstein Told His Cook
February 15th, 2013
Most interesting reading; some great recipes and countless ideas result on how to manage your food preparation.
Helpful? Yes | No | Report

1 review

You can read this item using any of the following Kobo apps and devices:

  • IOS