What Einstein Told His Cook: Kitchen Science Explained

Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. 2002. 320p. ISBN 9780393011838.

Food is delicious, and most of us enjoy eating it. Some of us even enjoy preparing it. But what kind of science goes into food and making food? Why does lasagna create burn marks in aluminum foil when you put it in the fridge overnight? What's the difference between regular salt and kosher salt? How is Virginia ham prepared? How does a microwave oven work? What's the purpose of the bottom drawer in a refrigerator? Why are the American measurement system so complicated? All of these questions and more are answered in this wonderful set of explanations at the intersection of science and cooking. 

Well written in a humorous and entertaining manner, fans of cooking will appreciate the thoroughness of the author and the way he distills complex scientific principles into understandable chunks as he explains what is occurring in your kitchen. If you ever wondered whether a sidewalk could indeed cook an egg, what type of material made the best skillet, whether water with a pinch of salt boils faster than regular water, or if mushrooms are indeed the natural sponge they are made out to be, read this book and find out!

If you enjoyed this book, take a look at Are You Afraid? The Science Behind Scary Stuff!