Cooking for Geeks: Real Science, Great Hacks, and Good Food - Softcover

Potter, Jeff

Softcover

ISBN 10: 0596805888 ISBN 13: 9780596805883

Publisher: O'Reilly Media, 2010

Synopsis

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo).

This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.

• Initialize your kitchen and calibrate your tools
• Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
• Play with your food using hydrocolloids and sous vide cooking
• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd

"My own session with the book made me feel a lot more confident in my cooking."

--Monica Racic,The New Yorker

"I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!"

--Adam Savage, co-host of Discovery Channel's MythBusters

"In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't."

-- Barbara Hanson, NewYork Daily News

About this title

About the Author

A science and food geek, Jeff Potter has been featured on television newscasts and radio shows throughout the country, spoken at science festivals both in the United States and overseas, and is a trustee and spokesperson for Awesome Food, part of the Awesome Foundation. He studied computer science and visual art at Brown University.

Edition details

• Publisher: O'Reilly Media
• Publication date: 2010
• Language: English
• ISBN 10: 0596805888
• ISBN 13: 9780596805883
• Binding: Paperback
• Edition number: 1
• Number of pages: 431