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What Einstein Didn't Know
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Chemistry Explained
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What Einstein Told His Cook
Provides more than one hundred reliable and comical explanations for a variety of scientific questions related to the kitchen, food, and cooking.
What Einstein Told His Barber
What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...? Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh and acclaimed author of What Einstein Didn't Know, understands the need to...well, understand. Now he provides more amusing explanations of such everyday phenomena as gravity (If you're in a falling elevator, will jumping at the last instant save you...
How to Read a French Fry
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
Taste What You're Missing
"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
The Bluffer's Guide to Chocolate
Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming. More importantly know the names of which chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials.Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world’s finest chocolate is a ‘cold-worked’ authentic Aztec-influenced mix from Modica.
Liquid
BY THE AUTHOR OF THE BESTSELLING, PRIZE-WINNING STUFF MATTERS Sometimes explosive, often delightful, occasionally poisonous, but always fascinating: the secret lives of liquids, from one of our best-known scientists ________________ A series of glasses of transparent liquids is in front of you: but which will quench your thirst and which will kill you? And why? Why does one liquid make us drunk, and another power a jumbo jet? From the bestselling author of Stuff Matters comes a fascinating tour of these surprising or sinister substances - the droplets, heartbeats and ocean waves we all encounter every day. Structured around a plane journey, encountering water, wine, oil and more, Mark Miodow...
Einstein's Tears
"Each story in this jubilantly acclaimed collection pays testament to the remarkable life of Albert Einstein. They will make you think, laugh, cry, and most importantly -- feel the touch of genius"--Jacket p. [3].
The Fifth Taste
The Fifth Taste: Cooking with Umami See how easy it is to make the most appetizing, delicious and satisfying food ever by including ingredients with umami, the fifth taste. What is umami? It's another basic taste, like sweet, sour, salty, and bitter. But it's not an ordinary taste. Umami is that rich, savory, extra-satisfying taste of mushrooms, steak, cheese, oysters, and red wine — just a few of the many foods loaded with umami. Umami is a quick and easy way to boost flavor dramatically by waking up taste buds you never knew you had. Science only recently proved its existence, and the world of food and cooking is catching on fast. In the last year, reports on umami appeared in the New Yo...
