What Einstein Told His Cook 2: The Sequel: Further Adventures In Kitchen Science

For all of you that enjoy reading and enjoy science, this book is well suited for you. Even if you're just dipping you're feet in its amazing.

This book is absolutely fascinating and well-written. It is a combination of insightful questions, comprehensive answers, recipes illustrating the points, and humorous food-related false "definitions" like a made-up food dictionary. If you have ever wondered what or why or how about anything food-related, like why does this happen when I mix these ingredients, or what is this stuff the recipe calls for, or how does marinade... Read Full Review

`What Einstein Told His Cook 2, The Sequel' by retired chemistry professor and columnist, Robert Wolke is in the same format as the first volume, of which I said: "This book of what science can tell us about working with food. It is one answer to my wish that every TV chef who is attempting to teach cooking to us foodies take a two semester course in chemistry. The book is not a rigorous approach to the chemistry of sugars,... Read Full Review

As a big fan of the first book in this series, I was glad to see another one pop up and quickly put it on my wish list. I was also glad to see that it was even longer than volume 1, with an extra 110 pages. The style is great -- well paced, well laid out, with the 'harder' science very skimmable and yet approachable to non-chemists. I particularly like the way he challenges conventionally held assumptions by, in many cases,... Read Full Review