Reddit reviews What Einstein Told His Cook: Kitchen Science Explained

What Einstein told his cook

I clicked the link thinking What Einstein Told His Cook, but after reading your description, I think the closest I have for this category is Fierce Invalids Home From Hot Climates.

The potato thing isn't really true. See What Einstein Told His Cook, by Robert L. Wolke. The potatoes will absorb some of the broth, but not extract salt from the broth. Actually, here's his column on this.

Your other tips are great, though.

I don't remember all of the details, but the variations of salt are covered in the book What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke. The biggest thing that I came away with was the fact that larger salt crystals have more of a taste impact because they come in contact with a larger surface area on the tongue. For example, if I'm eating a slice of tomato, I use coarse grain salt. If I'm just adding salt to a soup, I use fine grain as the salt is just going to dissolve anyway. The whole book is really interesting and something that I've been meaning to go back and read again.

Edit: added the second half of the title

Couple of books that I found interesting and informative...

What Einstein Told His Cook: Kitchen Science Explained
https://www.amazon.com/dp/0393329429/ref=cm_sw_r_cp_apa_nfpIAbT1ETDMW



Culinary Reactions: The Everyday Chemistry of Cooking
https://www.amazon.com/dp/1569767068/ref=cm_sw_r_cp_apa_FgpIAbWYYMYXZ

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The Jinn from Hyperspace: And Other Scribblings--Both Serious and Whimsical
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Did Adam and Eve Have Navels?: Debunking Pseudoscience
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What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke

My dad recommended What Einstein Told His Cook to me recently, but I haven't read it myself yet so I can't say if it's any good.


Edit: Television shows... Check out Two Greedy Italians or even No Reservations