Cooking for Geeks: Real Science, Great Cooks, and Good Food Read Online Free - Why, exactly, do we cook the way we do? Are you curious about the science behind what happens to food as it cooks? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn how to become a better cook?
Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).
When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.
• Discover what type of cook you are and learn how to think about flavor
• Understand how protein denaturation, Maillard reactions, caramelization, and other
reactions impact the foods we cook
• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This
|Title||:||Cooking for Geeks: Real Science, Great Cooks, and Good Food|
|Number of Pages||:||488 pages|
October 26, 2010
I love food science stuff: two things I miss very much from having actual TV is Good Eats and America's Test Kitchen, both of which get into why things work in the kitchen.
This book does that, with the extra twist of assuming a (computer) geek audience. It's smart and charming in the process. Lot...
March 23, 2011
I've read a fair number of books, websites, and magazines about cooking over the years. Prior to this book, though, NONE of them discussed using 3D printing technology to create cookie cutters/molds for cookies in the shape of the Linux mascot. Now, most of this book isn't nearly that hardcore, b...
February 03, 2017
If I were new in the kitchen, or if I wanted to give my son a 'housewarming' gift, or my husband a 'retirement' gift, I'd buy this book. I am on the wait list for a cheap used copy already.
Lots of excellent science, and lots of encouragement to the pizza and Hostess snack cakes crowd.
Also lots of...
September 13, 2013
This is not a cookbook as there are very few recipes. The title is misleading as you would think it would delve into the science of cooking and how to manipulate recipes and it doesn't do this either. It's really a basic overview of how cooking works for those that come to it knowing absolutely n...
November 16, 2011
An excellent book! Learn how to make your own seitan! Learn how to make your own green olives. I no longer think of food as being cooked, I think of its proteins as being denatured. Every cocktail made at my house from now on will be sure to feature homemade ginger, mint, or lemon syrup. And whis...
November 08, 2013
I've been interested in the science behind food and cooking for years and this is my first attempt at understanding what goes on in the kitchen.
The book was all over the place for me, some of it was interesting other parts not at all. The first two chapters seemed geared towards readers who have...
September 29, 2011
This read like a Cliff Notes version of On Food and Cooking: The Science and Lore of the Kitchen.
If you are new to cooking or are curious about the why and how of cooking, Cooking for Geeks is a great introduction. If you're already comfortable in the kitchen, you might get more from On Food and...
March 14, 2011
I forgot to review this, which is funny because I read it, raved about it, and then ended up buying copies for some of my friend's Christmas gifts.
This book really appealed to me. But I am the type of over analyzing person that this book is aimed at. I like to know how something works and then go...
January 01, 2013
First read-through, I haven't actually tried any of the recipes yet.
My great annoyance when attempting to work with other cookbooks was that I didn't really understand what was going on, or why certain steps had to be done in a particular order, etc. And this book has cleared up many things that...
January 20, 2018
Mostly covers the basics. Oddly organized. Did help me figure out my oven calibration and remind me to get my knives sharpened however :)
Also had some fun food experiments to try with kids.