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

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

4.0 21
by Jeff Potter
 

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

Overview

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

"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, NewYork Daily News

Product Details

ISBN-13:
9780596805883
Publisher:
O'Reilly Media, Incorporated
Publication date:
08/03/2010
Pages:
412
Product dimensions:
7.90(w) x 9.00(h) x 0.80(d)

Related Subjects

Meet 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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Cooking for Geeks: Real Science, Great Hacks, and Good Food 4 out of 5 based on 0 ratings. 21 reviews.
kimmurph More than 1 year ago
This book is not your average cook book. There are many great recipes covering everything from a Chocolate Port Cake to Duck Confit Sugo. What is unique about this book is the scientific reasons why things do what they do when you cook or mix them together, all written in a fun and informative style. I have been cooking for years and I learned a lot from this great book. One of the subjects was on smell and taste. I've never heard of "supertasters" before. I now know what they are and how to determine if I am one (I'm not but my daughter is). This explains about people's many different reactions to taste, especially if you have picky eaters at home. Despite all the experiments with chemicals, dry ice and blow torches (which appeals to some), the recipes and information in this book run from simple to complex. You will learn how to calibrate your oven using sugar, the best kitchen utensils to have, how to cook using sous vide (under vacuum) and so much more. I would recommend this book as a staple in anyone's kitchen. It might even get those whose idea of cooking is to put a frozen pizza in the oven, to actually try some recipes, even if it's just for the fun experiments. If you do everything by laptop, the e-book version would be a great addition to your collection too. Just make sure you have a splash guard on that keyboard!
Guest More than 1 year ago
I bought this book for my son at his request. As I looked through it, I was intrigued. I might have to buy a copy for myself, since we live in separate parts of the country. Last week I saw the author and the book on the Cooking Channel. Now I know I need to get a copy for myself. Cooking is science!
Anonymous More than 1 year ago
the kindle version of this book is 9.80. step it up BN
saradippity More than 1 year ago
For the last couple of years I've been looking for cookbooks that talk more about how and why things work rather than just throwing stuff together. The only things I found that came close to what I wanted were library books that were old culinary school text books and too expensive to buy (as well as too lengthy to read during a check out period). Now I've got this, and I couldn't be more thrilled with it.
DigiGal More than 1 year ago
Easy to read. Interesting explanation for why certain cooking reactions occur as they do. Great recipes from simple to complex with interesting ways to modify. Also, explains what factors can be modified and what variables can't without making a mess of things. DigiGal
Anonymous More than 1 year ago
Goob book but shocking expensive
MommaReadsAlot More than 1 year ago
I bought this for my Nephew - I will be purchasing for myself as well. Full of great information.
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Guest More than 1 year ago
My wife loves to use this and loves the recipes
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