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Cooking for Geeks: Real Science, Great Hacks, and Good Food Potter, Jeff paperb
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ApproximatelyC $10.25
- Buy It NowCooking for Geeks: Real Science, Great Hacks, and Good Food Potter, Jeff paperb
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Located in: Frederick, Maryland, United States
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Estimated between Thu, Jun 27 and Sat, Jun 29 to 43230
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eBay item number:354910417331
Item specifics
- Condition
- Book Title
- Cooking for Geeks: Real Science, Great Hacks, and Good Food
- ISBN
- 9780596805883
- Subject Area
- Computers, Technology & Engineering, Cooking
- Publication Name
- Cooking for Geeks : Real Science, Great Hacks, and Good Food
- Publisher
- O'reilly Media, Incorporated
- Item Length
- 9.2 in
- Subject
- Food Science, Methods / General, General
- Publication Year
- 2010
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.7 in
- Item Weight
- 32.7 Oz
- Item Width
- 8 in
- Number of Pages
- 432 Pages
About this product
Product Information
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 Identifiers
Publisher
O'reilly Media, Incorporated
ISBN-10
0596805888
ISBN-13
9780596805883
eBay Product ID (ePID)
81813592
Product Key Features
Number of Pages
432 Pages
Language
English
Publication Name
Cooking for Geeks : Real Science, Great Hacks, and Good Food
Publication Year
2010
Subject
Food Science, Methods / General, General
Type
Textbook
Subject Area
Computers, Technology & Engineering, Cooking
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
32.7 Oz
Item Length
9.2 in
Item Width
8 in
Additional Product Features
Dewey Edition
22
Target Audience
Scholarly & Professional
Illustrated
Yes
Dewey Decimal
641.5024
Lc Classification Number
Tx652
Table of Content
Recipe Index List of Interviews Preface Chapter 1: Hello, Kitchen! Chapter 2: Initializing the Kitchen Chapter 3: Choosing Your Inputs: Flavors and Ingredients Chapter 4: Time and Temperature: Cooking's Primary Variables Chapter 5: Air: Baking's Key Variable Chapter 6: Playing with Chemicals Chapter 7: Fun with Hardware Cooking Around Allergies Afterword About the Author Colophon
Copyright Date
2010
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:354910417331
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Item location:
Frederick, Maryland, United States
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| Shipping and handling | To | Service | Delivery*See Delivery notes |
|---|---|---|---|
| Free shipping | United States | Economy Shipping (USPS Media MailTM) | Estimated between Thu, Jun 27 and Sat, Jun 29 to 43230 |
| US $5.99 (approx C $8.21) | United States | Expedited Shipping (USPS Priority Mail®) | Estimated between Tue, Jun 25 and Fri, Jun 28 to 43230 |
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| Will usually ship within 1 business day of receiving cleared payment. |
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b***m (382)- Feedback left by buyer.
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fine item, professional packaging with super-fast shipping. Very well done. RECOMENDED SELLER!!! Would definitely purchase from this seller again. Great selection of merchandise, great communication. Have shopped at their brick and mortar in Frederick for years back in the 1980's and they are consistently still providing high quality merchandise at excellent and fair market prices. Can't complement enough!
6***9 (129)- Feedback left by buyer.
Past year
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This is an outstanding seller to deal with. Fair prices that are more than reasonable in this economy. The product is even better condition than described, a true value for my money. Packaged and shipped well shows seller has concern for the products he sells to arrive in excellent condition. The seller is friendly and communicates timely with his customers. All in all I highly recommend this seller and would do business again anytime. Thank you and be safe. Good luck to the future.
a***a (106)- Feedback left by buyer.
Past month
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happy with this purchase...as described, book is "like new"...packaged just right for safe shipping and arrived as scheduled...and at a great price...will check back with this seller again...thank you
Product ratings and reviews
Most relevant reviews
- Oct 07, 2011
Best why and how cook book ever.
- Sep 11, 2019
Fun book for cooking/science nerds
Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books
- Oct 08, 2011
Really glad I ordered this book.
- May 02, 2012
Great Book!!!
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