Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Advanced
Title details for What Einstein Told His Cook by Robert L. Wolke - Available

What Einstein Told His Cook

by Robert L. Wolke
Sean Runnette
Audiobook
Listen to a sample Listen to a sample
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.
Expand title description text
Publisher: Tantor Media, Inc. Edition: Unabridged

OverDrive Listen audiobook

  • ISBN: 9781452626369
  • File size: 265122 KB
  • Release date: February 13, 2012
  • Duration: 09:12:20

MP3 audiobook

  • ISBN: 9781452626369
  • File size: 265165 KB
  • Release date: February 13, 2012
  • Duration: 09:12:15
  • Number of parts: 10
Loading
Loading

Formats

OverDrive Listen audiobook
MP3 audiobook

subjects

Cooking & Food History Technology Nonfiction

Languages

English

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.
Expand title description text
Cooking & Food History Technology Nonfiction