A review by judyward
What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Robert L. Wolke, Marlene Parrish, Sean Runnette

3.0

Robert L. Wolke writes a nationally syndicated column, "Food 101", for the Washington Post and in this book he explains the science and the chemical relationships and reactions involved with cooking and our food. For those who want to delve deeper into the chemistry of cooking, he offers "Sidebar Science". Wolke's knowledge and humor leap from the pages, but his puns are too numerous and outrageous for my taste. Warning: this book has nothing to do with Albert Einstein.