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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 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
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Details

ISBN-10:  0596805888
ISBN-13:  978-0596805883
Author:  Jeff Potter
Genre:  Cooking, Food & Wine, Science
Publisher:  O'Reilly Media
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review by . November 07, 2010
Cooking For Geeks Book - Food Smarts Lead to Creative Cooking
   The better you understand something, the more you can do with it. That is the theory behind Cooking for Geeks, a new book by Jeff Potter. The more you understand food and the science behind it, the better you will be able to improvise with recipes and express your creativity.      You don't actually have to be a geek to love this book. Geeks generally are very curious about how things work and Cooking for Geeks explains the science behind cooking and food. However …
review by . August 17, 2010
I think that 'Cooking for Geeks: Real Science, Great Hacks, and Good Food' is a niche book and the audience is very, very small. Having said that, I really don't know why the book was made. The content is neat, it's a cookbook that goes beyond cooking and tells you more about the hows and whys of the foods you are making from the nerds themselves. The problem is that most of the 'geeks' I have met couldn't care less about all the details and most aren't really interested in cooking in the first …
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