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What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke Rating: •• (Mildly Recommended)
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Smart Cookin’ Just about any question you may have ever had about food and cooking may be answered in Robert Wolke’s book What Einstein Told His Cook: Kitchen Science Explained. You may have run across Wolke’s award-winning food column in The Washington Post and syndicated, called Food 101. He brings that same witty and clear writing style to this book. Here’s an excerpt: The Un-Chocolate Chocolate Is white chocolate caffeine-free? Yes. It’s also chocolate free. White chocolate is simply the fat from the cacao bean (the cocoa butter) mixed with milk solids and sugar. It contains none of those wonderful. Though inauspiciously brown, cocoa-bean solids that give chocolate its unique character and rich flavor. If you choose a white-chocolate-topped dessert to avoid chocolate’s caffeine, bear in mind that cocoa butter is a highly saturated fat. You can’t win ‘em all. To add insult to perjury, some so-called white-chocolate confections aren’t even made with cacao fat; they’re made with hydrogenated vegetable oils. Be sure to read the ingredient list on the label.” That’s one of the shortest exchanges. The 300+ pages of What Einstein Told His Cook contain answers to hundreds of questions in nine chapters. Somewhat amusing and interested, it might be a well-appreciated gift to the cook in your household. Steve Hopkins, September 18, 2002
ã 2002 Hopkins and Company, LLC The recommendation rating for this book appeared in the November 2002 issue of Executive Times For Reprint Permission, Contact: Hopkins & Company, LLC • 723 North Kenilworth Avenue • Oak Park, IL 60302 Phone: 708-466-4650 • Fax: 708-386-8687 E-mail: books@hopkinsandcompany.com www.hopkinsandcompany.com