December 20, 2012
An interesting look at science in the kitchen.
I listen to “books on tape,” which these days means “books on CDs and MP3s,” mostly on my iPod. It’s a great way to do chores around the house or have something to listen to while traveling in the car.
Then there are Kindle and print books. These are especially good while peddling away on my exercise bike in 15-minute segments. It takes away the tedium of pushing my legs up and down and going nowhere.
When discovering a new book, I always have the problem of deciding whether I should best hold it in my hands and “read” it, or should I “listen” to it?
The book I want to tell you about today, What Einstein Told His Cook, is one I started listening to on my iPod. I got through about one-fifth and found that while it was a great listen, I wanted to see the words on a page, since I tend to remember them better than spoken words.
Because it is not as easy to move through the pages of Kindle, or to write notes in the margin, I plan to purchase a paperback copy of this enlightening book.
Robert Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, makes his explanations of what happens in cooking accessible for everyone. It is clear why he was a finalist for both the James Beard Foundation and IACP Awards for best food reference.
You don’t need to be a serious food aficionado to discover why salt is, pretty much, salt, meaning that you don’t need to pay gourmet prices for salt that will not do any better than cheap salt.
With this book you can learn why red meat is red and how they decaffeinate coffee. With tips, technical illustrations, and more, the book offers abundant evidence that learning the whys and hows of cooking can help you enjoy the culinary process almost as much as its results.
Since I’m one of those who always wants to know why and how things work, since I enjoy cooking (though I haven’t done it much lately), and since I love to read books by authors who enjoy a good pun (though a few bad ones slip in from time to time), I enjoyed this book very much and look forward to the print version.
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