Cooking for Geeks by Jeff potter
Real Science, Great Hacks, and Good Food

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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 toolsLearn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cookPlay with your food using hydrocolloids and sous vide cookingGain 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 Jeff potter

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Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. He studied computer science and visual art at Brown University.
 
Published July 20, 2010 by O'Reilly Media. 432 pages
Genres: Computers & Technology, Cooking, Science & Math, Professional & Technical. Non-fiction

Unrated Critic Reviews for Cooking for Geeks

BC Books

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Give a geek a spatula and he’s in technology overload.

Aug 16 2010 | Read Full Review of Cooking for Geeks: Real Scien...

Bookshelf Bombshells

While pouring in the batter with one hand, use your other hand to hold the pan in the air and swirl it so that the batter runs and spreads over the surface of the pan.

Oct 12 2011 | Read Full Review of Cooking for Geeks: Real Scien...

The Kitchn

Individuals or groups could build cooking websites from the ground up, maybe with different focuses (home cooking (or if you have a group of students from another country, food from their country), organic, vegetarian, food science, etc).

Sep 22 2010 | Read Full Review of Cooking for Geeks: Real Scien...

Scientific American

(page 89) The recipes for crepes (pages 68-69), pumpkin cake (page 249), and chocolate panna cotta that uses agar rather than gelatin (page 311).

Nov 29 2012 | Read Full Review of Cooking for Geeks: Real Scien...

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