Food Book Titles

What's with the titles of these food books? One of the books that I'm reading right now and the previous two food books I finished reading have incredibly long names. Well, actually, they have fairly short names with incredibly long subtitles. For example, the book I'm reading now is titled Educating Peter: How I Taught a Famous Movie Critic the Difference Between Cabernet and Merlot or How Anybody Can Become an (Almost) Instant Wine Expert. The previous food books I read were Toast: The Story of a Young Boy's Hunger (okay, that one's not bad) and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. As I understand it, this is an old trick in the book publishing business that's becoming popular again (especially with non-fiction books). It's sort of a book world's version of search engine optimization. By adding a descriptive subtitle, it helps in two main ways: it explains the purpose of the book to the casual browser and it provides keywords that will pull up the book in a title search. Because the descriptive subtitle is so long and complex, the author usually chooses a simple main title of one or two words that are easy to remember.

If I came out with a Cooking For Engineers book, I wonder what the title/subtitle would be. Anyone have any ideas?