The book "What Einstein told his cook" is a collection of questions and answers of the author on a popular foreign resource about various aspects of cooking and the properties of food.
Despite my love for food literature and this publisher, the response will be rather negative. Perhaps it was the format of the book that spoiled the reverence for me - questions arise entirely from a different industry. Some, will be easy to read for people close to science - for example, the author tells what fatty acids fat consists of and what chemical reactions occur when it is processed. Others - will be about how to choose a frying pan, or whether aluminum causes Alzheimer's. I doubt that the audience for these issues is all the same. In this, in my opinion, lies the main problem - if a person seeks an answer to a question, he finds it and receives an exhaustive answer to it in the form of an article or a review from the expert. There is also a collection of answers that would hardly be of interest to the same person.
This book, I could recommend only to bright fans of culinary art, who want to know everything about food. Undoubtedly, I made some useful information for myself after reading the book, but, unfortunately, these were needles in a haystack.
Eugene