Robert L. Wolke’s Followers (66)

Robert L. Wolke

Born

in Pittsburgh, The United States

April 02, 1928

Website

http://www.robertwolke.com

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Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh and a food columnist for The Washington Post. As an educator and lecturer, he enjoys a national reputation for his ability to make science understandable and enjoyable.
He is the author of Impact: Science on Society and Chemistry Explained, as well as dozens of scientific research papers. His latest book, the fourth in his Einstein series on everyday science, is What Einstein Told His Cook 2, The Sequel: Further Adventures in Kitchen Science.
Robert L. Wolke has won the James Beard Foundation’s award for the best newspaper column and the International Association of Culinary Professionals’ (IACP) Bert Greene Award for the best newspaper food writing. “What Eins ...more

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Average rating: 3.79 · 7,466 ratings · 808 reviews · 30 distinct works • Similar authors

	What Einstein Told His Cook by Robert L. Wolke, Marlene Parrish 3.85 avg rating — 4,273 ratings — published 2002	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	What Einstein Told His Barber: More Scientific Answers to Everyday Questions 3.64 avg rating — 1,716 ratings — published 2000 — 38 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Robert L. Wolke, Marlene Parrish (Primary Contributor) 3.85 avg rating — 830 ratings — published 2005 — 23 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	What Einstein Didn't Know: Scientific Answers to Everyday Questions 3.72 avg rating — 619 ratings — published 1997 — 31 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	A química dos alimentos: A ciência na cozinha 3.83 avg rating — 6 ratings — published 2014	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Carnes: A ciência na cozinha 3.67 avg rating — 3 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Chemistry Explained it was amazing 5.00 avg rating — 2 ratings — published 1980	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	109 Răspunsuri Științifice la Întrebări Cotidiene. Ce nu știa Einstein… really liked it 4.00 avg rating — 2 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Café e chá: A ciência na cozinha 3.50 avg rating — 2 ratings — published 2014	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Why Do Batteries Die: Scientific Answers to Everyday Questions it was amazing 5.00 avg rating — 1 rating — published 1996	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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What Einstein Told His Cook (2 books)
by

Robert L. Wolke,

Marlene Parrish (Primary Contributor)

3.85 avg rating — 5,103 ratings

Quotes by Robert L. Wolke (?)

“When the combined taste, smell, and textural stimuli reach the brain, they remain to be interpreted. Whether the overall sensation will be pleasant, repulsive, or somewhere in between will depend on individual physiological differences, on previous experience (“just like my mother used to make”), and on cultural habituation (haggis, anyone?).”
― Robert L. Wolke, What Einstein Told His Cook: Kitchen Science Explained

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“The best way I’ve found to freshen up a loaf of French bread is to dampen it slightly with a spritz of water and put it in a 350ºF toaster oven for two minutes.”
― Robert L. Wolke, What Einstein Told His Cook: Kitchen Science Explained

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“The name “water filter” is misleading. The word filtered literally means only that the water has passed through a medium containing tiny holes or fine passageways that screen out suspended particles. When”
― Robert L. Wolke, What Einstein Told His Cook: Kitchen Science Explained

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