by Robert L. Wolke · Dunod · tapa blanda · ISBN 9782100507764
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«Ce qu'Einstein aurait pu dire à sa cuisinière» is the popular science essay by Robert L. Wolke, published by Dunod in paperback, in French.
The book gathers curious questions about cooking and answers them from physics and chemistry, with a humorous tone. It explains why fish cooks faster than meat, whether a raw potato absorbs excess salt from a soup, or what a blood spot in an egg means. It includes recipes to put what is explained into practice.
First volume of the What Einstein Told His Cook series, translated into French by Anne-Marie Frisque-Hesbain; the original work was published in 2002.
For those curious about science applied to cooking and gastronomy enthusiasts who want to understand what happens when cooking.
Robert L. Wolke was an American chemist and professor emeritus of chemistry at the University of Pittsburgh. He was a food columnist for The Washington Post and wrote multiple books to explain everyday phenomena in non-technical terms:What Einstein Didn't Know: Scientific Answers to Everyday Questions answers everyday questions, attempting to explain scientifically without using technical terms. It also contains bar bets and "Try it" experiments related to the current subject.What Einstein Told His Barber: More Scientific Answers to Everyday Questions, a nonfiction book, is the sequel to What Einstein Didn't Know: Scientific Answers to Everyday Questions.What Einstein Told His Cook: Kitchen Science Explained answers common food science questions. The book also contains recipes by Wolke's wife, Marlene Parrish. Both the James Beard Foundation and International Association of Culinary Professionals nominated this book as 2005's best technical or reference book.What Einstein Told His Cook 2, the Sequel: Further Adventures in Kitchen Science (ISBN 0-393-05869-7) is a nonfiction book and sequel to What Einstein Told His Cook: Kitchen Science Explained. It answers common questions related to kitchen science.
