What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke
I think I must have read this book years and years ago and forgot to write a review, which tricked me into thinking I hadn’t read it. 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.
