Book Rec of the Day 4/3/2007

Wolke is the kind of scientist we love: He’s smart and serious but with a healthy dash of curious and mischievous. He’s written this book to sate his curiosity by answering a few basic kitchen questions that you may also share: How is coffee decaffeinated? Is raw sugar really raw? What do microwaves really do to food? Why do soufflés fall? Here’s a book essential for cooks, delightful for others.

WHAT EINSTEIN TOLD HIS COOK: KITCHEN SCIENCE EXPLAINED, by Robert L. Wolke (W.W. Norton & Company, 2002)