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Real Science, Great Hacks, and Good Food
O'Reilly Media
August 2010
On Sale: August 3, 2010
432 pages
ISBN: 0596805888
EAN: 9780596805883
Hardcover
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Cookbooks
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
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