Robert L. Wolke is a winner of the James Beard Foundation and Bert Greene awards for food journalism.
Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, received his doctorate in chemistry from Cornell University. He lives in Pittsburgh, Pennsylvania, with his wife, noted food writer Marlene Parrish.
Chemistry professor emeritus and award-winning food columnist Wolke offers a reference guide to the science of food, everything from the truth about raw sugar and cream of tartar to how microwaves and "instant-read" thermometers actually function, explaining it all in a clear, accessible, and fun fashion. Sean Runnette turns in a subtle, winning performance in this audio edition, capturing the spirit of the text-his reading both informs and entertains-and delivering friendly, clear, and steady narration. Additionally, Runnette is restrained and wry-and vaguely reminiscent of Niles Crane from TV's Frasier-nailing the book's many moments of humor. This delightful audiobook-which includes a PDF with more than 30 recipes from the author's wife, Marlene Parrish-is a must for foodies and science fans. A W.W. Norton paperback. (Feb.) (c) Copyright PWxyz, LLC. All rights reserved.