Cooking for Geeks: Real Science, Great Cooks, and Good Food
(By Jeff Potter)
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| Author | Jeff Potter |
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”
