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

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

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350Â°F/175Â°C and others at 375Â°F/190Â°C? Why is medium-rare steak so popular? And just 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 to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).

This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.

Discover what type of cook you are 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
Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist HervÂ© This
Country USA
Brand オライリー・ジャパン
Manufacturer O'Reilly Media
Binding Paperback
ItemPartNumber illustrations
UnitCount 1
Format Illustrated
EANs 9781491928059
ReleaseDate 0000-00-00

Country	USA
Brand	オライリー・ジャパン
Manufacturer	O'Reilly Media
Binding	Paperback
ItemPartNumber	illustrations
UnitCount	1
Format	Illustrated
EANs	9781491928059
ReleaseDate	0000-00-00

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

You might also like...