泡麵為什麼總是彎的？：136個廚房裡的科學謎題

The book combines science and food in a fun way, but I wonder what led to the idea of making Einstein a guide in the kitchen.

The way science is broken down made me see everyday techniques in a new light. Has anyone tried applying these tips during cooking?

The explanations felt solid, but I’m curious whether Wolke relied more on scientific studies or personal experience to craft these insights.