"I have enjoyed Bob Wolke' column in the Post for years, and his book is as good a read on the science of cooking as there is. Bob is not only well educated, he is a wit and a wonderful, gifted writer who can make anyone understnad what's behind the 'magic' that happens in the kitchen. His sound, clever recipes are a welcome bonus."
--Mark Bittman, author of How to Cook Everything

"Cooking is a science as much as an art, but the science has never been as easy to understand or as much fun to learn as it is in What Einstein Told His Cook. Bob Wolke makes the wonders of food chemistry accessible and entertaining."
-- Marion Nestle, Ph.D., chair, Department of Nutrition and Food Studies, New York University
from the back cover