A Great Book

I started reading "What Einstein Told His Cook" by Robert L. Wolke a week ago, and I am so sad that I am almost done with it! It is great! After reading the first chapter or two, I turned to the back flap of the jacket, and was not surprised to learn that the author works with Cook's Illustrated (America's Test Kitchen) as "consulting science editor". He is a Chemistry professor, and is very knowledgeable, but his writing style if witty and entertaining. He explains what you want to know ("why can't I put metal in a microwave?") without being overly technical. In fact, I really enjoyed his "tech-speak" remarks where he explains something in layman's terms, and then tells you what it is really called in chemistry because I have taken chemistry, and knew the terms, so it was really cool to finally learn what they meant if a real-world application. For example, a Triglyceride is a fat. That's it. It is called a triglyceride because a fat is made up of 3 glyceride molecules that are connected, and they have 3 fatty acids (either saturated, monounsaturated, or polyunsaturated...or a combination of the 3) attached to them. So simple, yet so amazing!

Anyways, I highly recommend it - and as an added bonus, his wife is a food critic, and has included some amazing recipes that I can't wait to try. I checked the book out from the library, but I think I am going to request it for my birthday. I can totally see myself re-reading it in a year and saying "I didn't remember that!" I love books like this! I can't wait to check out his other books from the library. And I just now discovered through Amazon that there is a "What Einstein Told His Cook 2"! I'm going to have to check that one out, as well!