What Einstein Told His Cook 2: The Sequel

The sequel to Robert L. Wolke's popular science-meets-cooking book, this volume continues exploring the chemistry and physics behind everyday cooking and food, answering curious questions about ingredients, techniques, and kitchen phenomena. Written by a chemistry professor, it translates complex food science into accessible, entertaining explanations for home cooks. The book covers topics ranging from fats and sugars to meats and beverages, helping readers understand the 'why' behind what happens in the kitchen.