About this title: Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? This work provides plain explanations of kitchen mysteries, with a liberal seasoning of wit. Organized into basic categories for easy reference, this book contains more than 130 lucid explanations of kitchen phenomena involving ...
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Description: Fine. 0393329429 NEW/UNREAD! ! ! Text is Clean and Unmarked! --Be Sure to Compare Seller Feedback and Ratings before Purchasing--Has a small black line on bottom/exterior edge of pages. May have light shelf wear to cover from storage, if any. read more
Edition: Illustrated.
Binding: Hardcover
Publisher: W. W. Norton & Company
Date Published: 2002
ISBN-13:9780393011838ISBN:0393011836
Description: Good in good dust jacket. Pages are lightly edge soiled, boards are soiled and bumped at the spine; dust jacket is soiled and stained. Glued binding. Paper over boards. With dust jacket. 350 p. Contains: Illustrations. Audience: General/trade. read more
Binding: Hardcover
Publisher: W.W. Norton & Co
Date Published: 2002-05-17
ISBN-13:9780393011838ISBN:0393011836
Description: Like New. Like new hardcover in excellent condition with dust jacket intact, no writing, clean text, binding tight, Christian business. read more
Edition: First Edition
Binding: Hardcover
Publisher: Norton Publishing, New York
Date Published: 2002
ISBN-13:9780393011838ISBN:0393011836
Description: Fine in Fine jacket. 9 1/2 h x 5 1/2w. A real nice 350 page 1st edition hardcover. Has a small damp stain back cover bottom but book is still very nice. A chemistry professor who is also a noted foodie (and winner of a James Beard Award) unravels the mysteries of the kitchen in a scientific but distinctly unpedantic way, and gives the real scoop on some cherished cooking myths in the process. read more
Binding: Hardcover
Publisher: W W Norton & Co Inc
Date Published: 2002-05-01
ISBN-13:9780393011838ISBN:0393011836
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780393011838. read more
Binding: Hardcover
Publisher: W. W. Norton & Company
Date Published: 2002
ISBN-13:9780393011838ISBN:0393011836
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
Binding: Hardcover
Publisher: W. W. Norton & Company
Date Published: 2002-05
ISBN-13:9780393011838ISBN:0393011836
Description: Like New. Hardcover. Stated First Edition. Dust jacket in very good condition with normal shelf and use wear. Tight binding. Clean unmarked text. No highlighting or pen/pencil markings. We ship daily. read more
Binding: Paperback
Publisher: W.W. Norton & Co
Date Published: 2008-10-17
ISBN-13:9780393329421ISBN:0393329429
Description: Very Good. Very Nice book with minimal wear. Nice cover, clean pages, tight binding. 100% Satisfaction before, during and after the sale. read more
Edition: Reprint
Binding: Paperback
Publisher: W W Norton & Co Inc
Date Published: 2008
ISBN-13:9780393329421ISBN:0393329429
Description: New. University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp. read more
"Wonderfully fascinating! Answers a multitude of questions who have probably wondered about and then just accepted -- along with some you should not have!"
"Robert Wolke uses both knowledge and humour to answer a book-full of more or less intelligent questions about food and cooking. Some of these are pretty intuitive, others inspired a light-bulb moment. Well-written, and if some of the answers are more interesting than others... well, it's easy to skip the not-so-interesting ones.
Not a book you can read in one sitting, but good for occasional 'dippings'."
"Having checked it out from the library, I read it through over the course of a couple of weeks and have since forgotten many of the explanations for why we cook the way we do and with certain ingredients. Would be a great book to have handy on the kitchen shelf."
"Strictly speaking, What Einstein Told His Cook is more of a reference book than anything else. Wolke divides the book into sections like "Sweet Talk" (all about sugar) and "Salt of the Earth" and goes on to answer common questions about the topic at large. If you've been reading my blog for a while, you know that I'm all about a good food book. And this is one, so even though I probably should have used it as a reference, I read it like a novel, from cover to cover. It was entertaining, and I learned a lot about why foods act the way they do. I've recommended it to a bunch of my friends with science backgrounds, and I haven't heard back to see if they enjoyed the book (or managed to read it yet), but I've wondered since if it might be a better book for a non-science layperson like me for whom all of the information is new (an acid and a base counteract each other when mixed? who knew!) than for someone who already knows all that stuff. This book was published about a decade ago (I think) and Wolke has gone on to write another book in the same series (which I currently have on reserve at the library) and a couple of other "What Einstein Told..." books that are about science but not about cooking."
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