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Robert L. Wolke has written 11 work(s)
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Paperback:
9780486492896 | Rev exp edition (Dover Pubns, May 21, 2014), cover price $14.95
Hardcover:
9780735100855 | Replica Books, January 1, 2000, cover price $26.00 | About this edition: Answers questions such as 'How can cricket chirps tell us the temperature?
9781559723985 | Birch Lane Pr, April 1, 1997, cover price $19.95 | About this edition: Answers questions such as 'how can cricket chirps tell us the temperature,' 'is a rare steak really bloody,' and 'why won't oil and water mix'
Paperback:
9780440508564 | Reprint edition (Dell Books, January 1, 1999), cover price $15.00 | About this edition: Answers questions such as 'how can cricket chirps tell us the temperature,' 'is a rare steak really bloody,' and 'why won't oil and water mix'
CD/Spoken Word:
9781452638423 | Unabridged edition (Tantor Media Inc, June 25, 2012), cover price $83.99
CD/Spoken Word:
9781452607580 | Unabridged edition (Tantor Media Inc, May 14, 2012), cover price $44.99 | About this edition: Have you ever wondered why onions make us cry?
CD/Spoken Word:
9781452656366 | Mp3 una edition (Tantor Media Inc, February 13, 2012), cover price $29.99 | About this edition: Why is red meat red?
CD/Spoken Word:
9781452636368 | Unabridged edition (Tantor Media Inc, February 13, 2012), cover price $90.99 | About this edition: Why is red meat red?
Paperback:
9788496746213 | Robinbook, October 1, 2007, cover price $11.95 | About this edition: Dynamic and clever, this book solves the "mysteries" of everyday life with definitive and simple explanations.
Hardcover:
9780393011838 | 1 edition (W W Norton & Co Inc, May 1, 2002), cover price $45.00 | About this edition: The chemistry professor columnist for the Washington Post's 'Food 101' presents explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
Paperback:
9780393329421 | Reprint edition (W W Norton & Co Inc, October 12, 2008), cover price $15.95 | About this edition: The former chemistry professor-turned-columnist for the Washington Post's 'Food 101' presents more than one hundred layperson explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
Hardcover:
9780393058697 | W W Norton & Co Inc, April 1, 2005, cover price $25.95 | About this edition: An exploration of the science of everyday food preparation challenges popular misconceptions, offering information about the chemical nature of foods and how such knowledge can enable better food and cooking choices.
Paperback:
9780440508793 | Dell Books, April 1, 2000, cover price $16.00 | About this edition: Organized in a questionandanswer format, the sequel to What Einstein Didn't Know sheds new light on the scientific principles and ideas of everyday life, from what make colors fade in sunlight to what happens to the rubber from wornout tires, accompanied by a glossary of modern scientific buzz words.
Answers questions such as 'how can cricket chirps tell us the temperature,' 'is a rare steak really bloody,' and 'why won't oil and water mix'
Paperback:
9780806517568 | Citadel Pr, December 1, 1999, cover price $14.95 | About this edition: Answers questions such as 'how can cricket chirps tell us the temperature,' 'is a rare steak really bloody,' and 'why won't oil and water mix'
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