`EBOOK ☠ What Einstein Told His Cook – Kitchen Science Explained ⇩ PDF eBook or Kindle ePUB free

I think this is probably better suited for middle school high school students or as an entry point for adults that aren t already science enthusiasts Wolke s subjects are interesting to me, but his explanations are just at a surface level and the language is reduced down enough that I feel like I m not getting much out of it I m keeping the book around, though, for my son when he s old enough to be interested. The book I am reviewing today is What Einstein Told His Cook, a novel by Robert L Wolke Robert L Wolke is an American chemist who is currently a professor at the University of Pittsburgh The main theme of this book is to answer questions about the science of cooking, as well as to introduce new recipes to the reader.Throughout the novel, Wolke provides many interesting and smart explanations on the science behind basic cooking For example, one of the things he explains is why making tea from microwaved water doesn t taste as good as water from a kettle You do not need to be a rocket scientist to understand what he is saying, as he explains his ideas in a way that is easy to understand.Further, not only does Wolke explain to you the science behind already known recipes, he introduces new ones to the reader With these new recipes comes interesting new ways to cook your favorite foods, which is what is so great about this book.In conclusion, What Einstein Told His Cook is a great book for those who want to get a little bit out of their cooking Whether it be knowledge about already known recipes, to an introduction to new ones, this book will be the book for you. Robert Wolke s What Einstein Told His Cook is one of several books he has written explaining the science behind everyday occurrences in an easy to understand way As a professor emeritus of chemistry at the University of Pittsburgh, Wolke is likened to a version of Martha Stewart with a PhD As part of my chemistry class, I was assigned to read this book Organized into hundreds of questions, answers, and recipes, this seemed like a daunting task to me at first However, one aspect of the book intrigued me I always wonder why certain things happen in the kitchen like why pasta should be cooked at boiling temperature What Einstein Told His Cook answers all the questions you could ever have about the chemistry behind cooking, and keeps readers interested using sarcasm and historical facts The book is broken into nine chapters of diverse information, ranging from the molecules inside our food to the tools people use to cook In each chapter, Wolke answers common questions that people may have about cooking While answering the question in bold, Wolke slips in historical background about the question or answer, a few jokes and slight sarcasm, and even a recipe Rather than creating a bland narrative, Wolke adds interest to his scientific explanations In an answer to a question about the differences between types of chocolate, Wolke gives background about how chocolate is made In his response, Wolke says that The dried beans are then shipped of to Willy Wonka at the chocolate factory 27 When Wolke references Willy Wonka, it is clear that he wants to give the book a touch of sarcasm and playfulness This makes the book interesting to read, because it presents readers with information other than science While talking about Dutch process Cocoa, Wolke gives readers historical background with a touch of sarcasm In the Dutch process, invented in 1828 by Conrad J van Houten, in guess what country 31 Rather than providing readers with fact after fact, this sarcasm lightens up the density of material It gives the book an edginess, and keeps things interesting for the reader Wolke relates food with historical events, which reminds readers that social and cultural factors influence what makes it to their plates While Wolke describes the difference between cream of tartare and tartare sauce, he says that Tartar or tatar was the Persian name for Genghis Khan s horde of Mongols who stormed through Asia and Eastern Europe in the Middle Ages 102 Historical snippets such as this remind readers that war and culture influence cuisine and type of food eaten It also adds diversity to the information in the book, which makes the book interesting Diving deeper into the history of food, Wolke brings social awareness to readers When describing food flavor enhancers, Wolke addresses a myth about Chinese restaurants from the past He says that Everyone has heard of Chinese Restaurant Syndrome or CRS, an unfortunate and politically incorrect label that was applied in 1968 to a diffuse collection of symptoms 107 Wolke is able to connect food to prominent factor in many people s lives, racial stereotypes The social awareness that Wolke provides continues to broaden the diversity of information presented in the book, and make it interesting Throughout What Einstein Told His Cook, questions that arise from cooking are answered using sarcasm and historical facts, which keep readers interested Wolke uses sarcasm to spice up a bland scientific narrative, and provides readers with the history of food to broaden their perspectives and keep them engaged What Einstein Told His Cook is the encyclopedia for all cooks and eaters who want to satisfy their appetite for understanding the many puzzling cooking phenomenas. `EBOOK ☠ What Einstein Told His Cook – Kitchen Science Explained ⇳ Meilleur E Book, What Einstein Told His Cook Kitchen Science Explained Par Robert L Wolke C Est Tr S Bien Et Devient Le Sujet Principal Lire, Les Lecteurs Sont Tr S Takjup Et S Inspirent Toujours Du Contenu Du Livre What Einstein Told His Cook Kitchen Science Explained, Essai De Robert L Wolke Est Maintenant Sur Notre Site Web Et Vous Pouvez Le T L Charger En Vous Inscrivant Qu Est Ce Que Tu Attends S Il Vous Pla T Lire Et Faire Une Remise Pour Vous