Book Review: What Einstein Told His Cook

What Einstein Told His Cook by Robert Wolke is an amusing marrying of both science and food that is presented in a manner accessible to even the least scientific of minds. With topics ranging from artificial sweeteners to the process of curing ham, Wolke not only explains food science, but makes it interesting as well.

Wolke not only delves into the realm of "how does that work", he also attempts to conquer various food myths. If you over-salt your soup, can you just through in some potato to soak up the salt? (No) Does rolling or microwaving a lemon help to get more juice out? (Only if you do both, and not at all if compared to a juicer or even a hand-held reamer.)

While hard-core scientists might find What Einstein Told His Cook to be too watered down (I certainly would have enjoyed more science in the food science), it is an enjoyable read for anyone who enjoys cooking and enjoys satisfying their curiosity.

Until later...