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Refrigerantes by Robert L. Wolke
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Refrigerantes (O que Einstein disse a seu cozinheiro vol.1)
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Preview — O que Einstein disse a seu cozinheiro, 2 by Robert L. Wolke(What Einstein Told His Cook #2)
Neste livro, o químico Robert L. Wolke apresenta ensaios esclarecedores e divertidos sobre os alimentos. O livro fornece respostas para perguntas dirigidas ao autor em sua coluna quinzenal no Washington Post, 'Food 101', sobre temas variados - desde como é feita a produção de legumes e verduras no campo até a melhor maneira de interpretar rótulos de embalagens em supermerc..more
Published 2005 by Zahar
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May 30, 2015Best Eggs rated it liked it · review of another edition
Small update. This is the follow-up book to What Einstein told his
That book was really quite good. This one, not so much. It's much more technical and reads exactly like what the lengthy and extremely tedious and self-congratulatory introduction says, lectures on kitchen science. I don't know why I bother reading introductions, they are either dry and u..more
Aug 07, 2012Brian Clegg rated it really liked it · review of another edition
First things first – this book has nothing to do with Einstein, for which I ought to dock it several stars for gratuitous use of the great man’s name, but I can’t because it’s such a good book. And it’s about the chemistry of food.
The format is simple. Robert Wolke gives us a series of questions about food that have a chemistry-based answer and… he answers them. Interspersed there are a fair number of recipes, vaguely relevant to the question. And that’s about it. But it’s the way he tells them...more
Feb 07, 2014Annie rated it really liked it · review of another edition
The book is a fun read for cooks and foodies. The topics are based on curious food questions that the author answered in his 'Food 101' column in the Washington Post. It is about food chemistry with food facts and a wry sense of humor thrown in. If you enjoyed the first book 'What Einstein Told His Cook,' you'll like this one (also called 'What Einstein Told His Cook 2'). Whether you use the tips or not, they're interesting to know (such as chilling an onion first and using a sharp knife to mini..more
May 27, 2013Pirate Nurse rated it it was ok · review of another edition
It was interesting, and I learned some helpful things, but overall, the author is kind of an asshole. He writes very condescendingly to the reader and uses enormous words when a simple one would get the same point across. I read a chapter to my husband last night, and he was asleep almost immediately.
Jun 10, 2019Alan Sanie rated it really liked it · review of another edition
The scientist in the kitchen tells us more about what makes our foods tick.
This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, 'Food 101,' Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a ne
..more
Jun 10, 2017Ron rated it really liked it · review of another edition
Questions about kitchen science issues answered. Solid, sometimes pretty technical responses that explain various phenomena on the stove and in the oven.Cooking oils, transfats, saturated and unsaturated fats distinguished one from the other, though little is likely to stay fully clear in this mind. The difference between bananas and plantains explained. Which pasta shapes hold sauce better and why. Caramelization vs. the Mailliard reaction. That sort of thing.
Read as a nighttime bed read, perfe..more
Jul 29, 2019Janice rated it really liked it · review of another edition
This review has been hidden because it contains spoilers. To view it, click here.
May 14, 2019Robin rated it liked it · review of another edition
Mar 25, 2018Kris rated it really liked it · review of another edition
O Que Einstein Disse A Seu Cozinheiro 1 Pdf Download
Dry humor + Cooking + Science = What Einstein Kept Under His Hat
Light and fun.
Apr 25, 2018Brian Rogers rated it it was ok · review of another edition
O Que Einstein Disse A Seu Cozinheiro 1 Pdf Online
This one just didn't sing as much as the first one did. I'm not quite sure why, but I found this one slower to get through.
Jul 29, 2007Bookshop rated it it was ok · review of another edition
I came across Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, while reading food 101 column in the Washington Post. I like his witty writing style. I also like the fact that he can explain complex chemistry in cooking with simple layman's English. Nov 01, 2012Marsha rated it it was amazing · review of another edition
So, I bought his two books: What Einstein Told His Cook 1 & 2. Those are excellent books. His writing style was consistently funny and simple throughout. He covers topics from miniscule ingredients to kitchen equip..more
Shelves: science, owned-books, cooking-food-wine, humor, non-fiction
Mr. Wolke has done it again. Wisely separating the heavy scientific jargon from the plain writing that is more of a help to the struggling novice, he has created another book that entertains as well as informs. There are more illustrations, exactingly rendered, that serve as handy guides for the text. Of course there are the recipes of his wife, also acting as delicious experiments to demonstrate a point. Jan 23, 2010Sari Lynn rated it it was amazing · review of another edition
The science part is a bit much for me, the sort of thing most of us have forgotten after be..more
Recommends it for: Lovers of food, cooking, and scientific trivia
Shelves: non-fiction, cookbook
A fascinating book for all you kitchen nerds. Wolke explains in a very readable format everything you always wanted to know about food & the science of cooking, plus a whole lotta stuff you didn't *know* you wanted to know.. He keeps the book interesting with his conversational writing style, a witty sense of humor & puns, and by separating out the truly hard-core science into optional 'side bars', for those of us who like to totally geek-out. The book is formatted in a 'Dear Abby' styl..more
Sep 05, 2009Shelah rated it liked it · review of another edition
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Wolke's humorous and slightly dorky approach to kitchen science really endeared me to him when I read What Einstein Told His Cook. While the science is just as interesting in the second volume, and I photocopied a few of the recipes for future baking experiments, I found myself groaning at Wolke's jokes this time around. I think he'd be a lot of fun to listen to in a one-hour lecture (he was a college chemistry professor before retiring to write full time), but reading corny joke after corny jok..more
Jan 01, 2013Gypsy Lady rated it really liked it · review of another edition
A useful resource for the kitchen chemist. Lots of interesting Q&A AND recipes! (Sadly neither the table of contents nor the index has a listing of the recipes; you must thumb through the book to find them.)
Page 18 Unfortunately, according to Wolke's Law of Pervasive Perversity, all other things are never equal. Page 19 The higher the temperature of an object, the faster it will loose its heat by radiation. That's the Stefan-Boltzmann Law. Also the bigger thte temperature difference between two..more
Feb 22, 2011Stephanie H rated it liked it · review of another edition
Wolke separates the book into 10 sections by types of food to explain basic kitchen science. I have not read the first book but this was more scientific than I expected with a greater emphasis on the chemical compositions of specific foods and their reactions.
It wasn't the best kitchen science book (I already know what emulsify means and why it works in mayonaise). But I did learn some key facts about tea, about what exactly makes something a legume, and about rhubarb. Best of all, the book gave..more
Dec 12, 2012Alice rated it really liked it · review of another edition
I loved this book! There's a delightful blend of so-called hard science and popular science so that non-scientists like myself are not scared off. I found I could skip the more technical parts and read the final one or two paragraphs in a particular essay to get the gist of the answer to the posed question. More technical readers will want to read the entire answer. Dr. Wolke's humor is infectious; his puns are outrageous. He is no-nonsense and not afraid to challenge widely held assumptions abo..more
May 26, 2016Rachel Rogers rated it really liked it · review of another edition
Full of useful information if you've ever had a question about the whys and wherefores of cooking. Goes into ingredients, cooking equipment, spices/herbs and more general questions. The writing is occasionally a bit dense and difficult to get through (the author is a chemist, after all, so he relies on real science to answer the questions) but not abstruse. The recipes look interesting and were created and checked in his household. We read Vol 1 10 years ago and have looked back to it over the y..more
Nov 07, 2016Janp rated it liked it · review of another edition
After having read the first Einstein a while ago, it was time to read the second. The novelty of the concept of mixing cooking and chemistry is gone, which didn't affect the contents of the book insofar that a lot of handy tips are being exchanged by answering readers questions. What did happen was that the exaggerated humour of the writer appeared way more over the top in my humble opinion, in such a way that I started to get tired of it after so many corny word jokes. All in all still a nice b..more
Jul 31, 2013Amanda rated it liked it · review of another edition
As a scientist, I was really looking forward to this book being a fun scientific way to look at food and cooking. To me, it was a little too advanced in terms of science but it was still interesting to read. I feel like this book will be lost on anyone who doesn't remember what osmosis and chemical reactions are from science class. The recipes look good though and are pretty much the only reason I am keeping this book.
Jul 30, 2007Kimberly Bishop rated it it was amazing · review of another edition
Simply more of What Einstein Told His Cook. Not really a sequel, in the sense that you don not need to read one to understand the other. However, Wolkes does assume a that you learned a few elementary things about cooking and science in the first book. For folks that enjoyed his first book about kitchen science, or if you can't find a copy of the first book, the book answers many kitchen science questions you probably never, ever thought of while in the kitchen!
Apr 12, 2014Judy rated it liked it · review of another edition
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.
Mar 27, 2014Timothy rated it really liked it · review of another edition
O Que Einstein Disse A Seu Cozinheiro 1 Pdf Pdf
This is very much just an extension of Wolke's previous book. I enjoyed it just as much, it contains just the kind of stuff that I love to know. Lots of it, I'm sure, will have actually application in my cooking. Wolke's humorous writing style makes what could, in the wrong hands, be a fairly dry subject, very funny.
Jun 19, 2012Maria rated it liked it · review of another edition
A good reference/ coffee table-ish book, pick it up, read some random facts etc. I didn't read this in one go, just kept flipping through it when I had time until I got to the end. I liked the part on drinks the best, the recipes were a nice touch, the science sidebars were a little long-winded and the foodie's fictionary was just bad humor (nerdy scientists will relate better I guess).
Oct 23, 2008Craig rated it liked it · review of another edition
A modestly entertaining pop science book. I am naturally drawn to science books, mostly preferring 'real ones' over pop science which often tend to dumb things down way too much. This book and its predecessor however are exceptions to that rule in that they keep things reasonably 'science-y' but still quite readable and breezy. Recommended.
Jun 21, 2011Sherron Watson rated it really liked it · review of another edition
I like his style of writing. I think he is quite witty. I enjoyed the first half of the book much better than the second. I am always interested in food related trivia and not so much concerned with the hardware (stoves,etc). If you are a cook, these books are informative and I always learn something new.
Sep 08, 2014Michal rated it really liked it · review of another edition
While Wolke is firmly in the 'better living through chemistry' camp (and hence I don't always agree with his views), I loved his scientific explanations and quirky humor for everyday things. This is definitely the sort of book you might keep on hand for reference during cooking - or just for enjoyment at random moments.
May 28, 2011Thomas Fackler rated it liked it · review of another edition
O Que Einstein Disse A Seu Cozinheiro 1 Pdf Free
Einstein probably never told his cook any of these things if he even ever had a cook. However, what Robert L. Wolke told me in this book was worth reading though it lacked depth. Based on the title I doubt it was meant to have depth so I can recommend this book as a quick lite read that nudged me closer to knowing more about food items and the words we associate with them.
Sep 03, 2014Stephanie Giegerich rated it really liked it · review of another edition
Fabulous way to learn about food science. The writer answers questions sent in and sometimes he's hysterical. He's good with his good science but it's helpful information and fun to read. I read it cover to cover, not as a reference book, but can still refer to it if needed.
Jan 06, 2014Erikka rated it liked it · review of another edition
Not as good as the first three (quite a bit of repeat info from the first 'cook' book), but still an entertaining and educational read. And I'm already milling over options for how to vary and perhaps improve upon the chocolate sandwich (yes, you heard that right.)
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Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh and a food columnist for The Washington Post. As an educator and lecturer, he enjoys a national reputation for his ability to make science understandable and enjoyable.
He is the author of Impact: Science on Society and Chemistry Explained, as well as dozens of scientific research papers. His latest book, the fourth..more
What Einstein Told His Cook(2 books)
“If it says méthode champenoise on the label, it has been clarified by dégorgement—a process in which all sediment is allowed to settle down into the neck of the inverted bottle, after which the neck is frozen and the ice plug, along with the trapped sediment, is removed. Beers are rarely clarified” More quotes…
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