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 Robert L. Wolke provides reliable and witty explanations for your most burning food questions.
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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 Robert L. Wolke provides reliable and witty explanations for your most burning food questions.
Read Less
Add this copy of What Einstein Told His Cook-Kitchen Science Explained to cart. $7.17, very good condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2002 by W. W. Norton & Company.
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Seller's Description:
Very Good. Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Num Pages: 320 pages, 20 illustrations. BIC Classification: PDZ; WBA. Category: (G) General (US: Trade). Dimension: 225 x 148 x 31. Weight in Grams: 662. Fine in fine dust wrapper. DW showing light shelfwear, text is crisp and clear, remains a fine copy. 2002. hardcover.....We ship daily from our Bookshop.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $7.99, good condition, Sold by Zoom Books East rated 4.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 2002 by W. W. Norton & Company.
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Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $7.99, fair condition, Sold by Greenworld Books rated 4.0 out of 5 stars, ships from Arlington, TX, UNITED STATES, published 2002 by W. W. Norton & Company.
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Fair. A well-loved copy with text fully readable and cover pages intact. May display wear such as writing highlighting bends folds or library marks. Still a complete and usable book.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $8.11, good condition, Sold by Good Books Will Follow rated 5.0 out of 5 stars, ships from Blue Springs, MO, UNITED STATES, published 2002 by W. W. Norton & Company.
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Seller's Description:
The book has been read but is in good condition. It has very minimal damage to the cover including scuff marks but no holes or tears. The dust jacket for hard covers may not be included. The binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing minimal pencil underlining of text no highlighting of text and no writing in the margins. There are no missing pages. See the seller's listing for full details and a description of any imperfections.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $8.26, good condition, Sold by More Than Words rated 5.0 out of 5 stars, ships from Waltham, MA, UNITED STATES, published 2002 by W. W. Norton & Company.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $8.37, good condition, Sold by Goodwill of Greater Milwaukee rated 5.0 out of 5 stars, ships from Milwaukee, WI, UNITED STATES, published 2008 by W. W. Norton & Company.
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Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend curve or creasing to it. Book should have minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere and any CD or DVD expected with the book is included. Book is not a former library copy.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $8.37, very good condition, Sold by Greenworld Books rated 4.0 out of 5 stars, ships from Arlington, TX, UNITED STATES, published 2008 by W. W. Norton & Company.
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Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid nice copy to enjoy.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $8.37, good condition, Sold by Zoom Books Company rated 4.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 2008 by W. W. Norton & Company.
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Seller's Description:
Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $8.49, good condition, Sold by Zoom Books East rated 4.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 2008 by W. W. Norton & Company.
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Seller's Description:
Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of What Einstein Told His Cook: Kitchen Science Explained to cart. $8.49, good condition, Sold by Evergreen Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2002 by W. W. Norton & Company.
What Einstein Told His Cook: Kitchen Science Explained is great in explaining why and why nots in the kitchen; is entertaining while seriously giving great tips and the recipes are top notch. It's a fantastic in a fantastic book.
keithM
Nov 24, 2007
Just great!
These two books (Einstein 1 and 2) are just wonderful resources for those of us who have wondered about some cooking "truths". Is Kosher salt more or less salty? Is it better in some way? Does baking soda remove odors from your fridge? How to remove red wine stains? Salt + soda water? (Answer: Oxy-bleaches are what works.) These books are great reading and I recommend them ahead of Harold McGee. Does searing your pot roast "seal in" the juices? NO! But, you should do it anyway, for the taste.
