If you use one of Kobo's free reading apps you won't need to worry about download options most of the time. Your Kobo reading app can easily add Kobo Store books to your library for a seamless reading experience.
Download options matter when:
In both of these cases you will need to:
You can also use Digital Editions to transfer the book to your eReader. See here for more information on Digital Editions.
You can read this item on your computer using our free Kobo Desktop Application. This application lets you read, manage your library of eBooks, and even shop for new ones. Check out our demo for more information!
Learn More »You can read this item on your Kobo eReader (or other select electronic reading devices). The Kobo eReader lets you carry your whole library with you, so that you can read on the go.
Visit kobo.com/ereaders »You can read this item on select smartphones using one of our free Kobo apps. These apps let you read, manage your library of eBooks, and even shop for new ones.
Learn More »You can read this item on select tablets using one of our free Kobo apps. These apps let you read, manage your library of eBooks, and even shop for new ones.
Learn More »You can read this item on your Kobo Vox eReader. The Kobo Vox eReader lets you read books with color, sound or interactive elements. Check out our demo for more information on the Kobo Vox.
Learn More »"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science News
Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.
