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.
"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
See more books from this AuthorGive a geek a spatula and he’s in technology overload.
Aug 16 2010 | Read Full Review of Cooking for Geeks: Real Scien...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...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...(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...An aggregated and normalized score based on 164 user ratings from iDreamBooks & iTunes