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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 β 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 350Β° F/175Β° C and others at 375Β° F/190Β° C? And how quickly does a pizza cook if we overclock an oven to 1,000Β° F/540Β° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes β 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 HervΓ© This, and xkcd
 Media BuzzToday - October 28, 2010
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