What Einstein Told His Cook: Kitchen Science Explained

Robert L. Wolke, read by Sean Runnette. Tantor Media, unabridged, eight CDs, 9.5 hrs., $44.99 ISBN 978-1-4526-0636-1
Chemistry professor emeritus and award-winning food columnist Wolke offers a reference guide to the science of food, everything from the truth about raw sugar and cream of tartar to how microwaves and “instant-read” thermometers actually function, explaining it all in a clear, accessible, and fun fashion. Sean Runnette turns in a subtle, winning performance in this audio edition, capturing the spirit of the text—his reading both informs and entertains—and delivering friendly, clear, and steady narration. Additionally, Runnette is restrained and wry—and vaguely reminiscent of Niles Crane from TV’s Frasier—nailing the book’s many moments of humor. This delightful audiobook—which includes a PDF with more than 30 recipes from the author’s wife, Marlene Parrish—is a must for foodies and science fans. A W.W. Norton paperback. (Feb.)
Reviewed on: 04/30/2012
Release date: 02/01/2012
Genre: Audio
Hardcover - 384 pages - 978-0-393-05869-7 - 978-0-393-05869-7
Paperback - 288 pages - 978-0-440-50879-3
Hardcover - 350 pages - 978-0-393-01183-8
Hardcover - 384 pages - 978-5-559-08367-4
Prebound-Other - 978-0-613-92268-5
Paperback - 350 pages - 978-0-393-32942-1
Compact Disc - 978-1-4526-3636-8
Compact Disc - 978-1-4526-3842-3
MP3 CD - 978-1-4526-5842-1
Compact Disc - 978-1-4526-0842-6
MP3 CD - 978-1-4526-5636-6
Open Ebook - 978-0-393-33987-1
Pre-Recorded Audio Player - 978-1-61657-802-2
Open Ebook - 1 pages - 978-1-4526-2842-4
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