What Einstein Told His Cook
Kitchen Science Explained

Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He is a food columnist for the Washington Post, and he has won both the James Beard Foundation's award for best newspaper column and the International Association of Culinary Professionals' Bert Greene Award for best newspaper food writing. He is the author of Impact: Science on Society and Chemistry Explained, as well as coauthor, with his wife, noted food writer Marlene Parrish, of What Einstein Told His Cook 2 and What Einstein Kept Under His Hat. Robert lives in Pittsburgh, Pennsylvania.