Cooking for Geeks: Real Science, Great Hacks, And Good Food

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Cooking for Geeks: Real Science, Great Hacks, And Good Food

by Jeff Potter

O'Reilly Media | August 12, 2010 | Trade Paperback |

5 out of 5 rating. 250 Reviews
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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 Geeksapplies 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

"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, NewYorkDaily News

Format: Trade Paperback

Dimensions: 432 Pages, 7.87 × 9.06 × 0.39 in

Published: August 12, 2010

Publisher: O'Reilly Media

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0596805888

ISBN - 13: 9780596805883

Found in: Reference

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– More About This Product –

Cooking for Geeks: Real Science, Great Hacks, And Good Food

Cooking for Geeks: Real Science, Great Hacks, And Good Food

by Jeff Potter

Format: Trade Paperback

Dimensions: 432 Pages, 7.87 × 9.06 × 0.39 in

Published: August 12, 2010

Publisher: O'Reilly Media

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0596805888

ISBN - 13: 9780596805883

About the Book

Targeting programmers, hackers, or makers who are interested in learning how to cook, this book covers the basics of cooking and provides a number of simple and fun recipes as part of the food hacking experiments.

Table of Contents

Recipe IndexList of InterviewsPrefaceChapter 1: Hello, Kitchen!Chapter 2: Initializing the KitchenChapter 3: Choosing Your Inputs: Flavors and IngredientsChapter 4: Time and Temperature: Cooking's Primary VariablesChapter 5: Air: Baking's Key VariableChapter 6: Playing with ChemicalsChapter 7: Fun with HardwareCooking Around AllergiesAfterwordAbout the AuthorColophon

From the Publisher

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 Geeksapplies 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 Herv&eacute 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, NewYorkDaily News

About the Author

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.

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