What Einstein Told His Cook is a great read for those who love chemistry and cooking, offering scientific explanations for kitchen phenomena and debunking common misconceptions. It also delves into the marketing tricks behind products like 'fat-free' oils and 'salt-free' salt, making it both educational and entertaining.
This book is perfect for anyone curious about the science behind cooking. It explains various kitchen processes, such as why baking powder goes bad while baking soda doesn't, and what happens when you freeze an egg. The author, Robert L. Wolke, doesn't just stop at explanations but also reveals the marketing tactics used to promote products like 'fat-free' cooking oils and 'salt-free' salt. This makes the book not only informative but also a great tool for debunking common myths spread by the media. If you enjoy understanding the scientific aspects of everyday cooking, this is a must-read.
Quick quotes
It’s a book about kitchen science. It’s good reading for anyone who loves chemistry and cooking, and it’s good fodder if you’re the type of person who likes to argue with that annoying person in your life who picks up dieting advice from the media that flies in the face of common sense.
Wolke doesn’t just explain what happens when you freeze an egg, or describe why baking powder goes bad but baking soda doesn’t, he also explains some of the marketing trickery that enables people to have “fat free” cooking oils and “salt free” salt.
If you’d like to know more about what happens in your kitchen from a scientific point of view, this is a good place to start.