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

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eBay item number:364879066113
Last updated on Jun 22, 2024 23:03:58 EDTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
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
Author
Jeff Potter
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
Author
Jeff Potter
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

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  • by lXFvzMCWTr2@Deleted
    Oct 07, 2011

    Best why and how cook book ever.

    This book is great. It explains all about the science behind food. I Learn things like why we use eggs, why salt is so important, what flours react best with yeast, and how to make food taste better in general. I bought this book for my wife because we both love to learn about the why, and how behind things and she had check a copy out from the local library and we had in for over 3 months.

  • by alizaburton
    Sep 11, 2019

    Fun book for cooking/science nerds

    This was textbook for a college class, but it's so fun and interesting I didn't try to sell it after the class was over.

    Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

  • by rocksinarow
    Oct 08, 2011

    Really glad I ordered this book.

    Alton Brown, America's Test Kitchen, and now Jeff Potter. I am an improv-style cook, and every new understanding of the science behind the art elevates my cooking. It also helps me explore fearlessly, with fewer "trash it and order pizza" moments. I also liked the interviews with gurus of cooking.

  • by hlgaUefWTEG@Deleted
    May 02, 2012

    Great Book!!!

    Awesome book!!! Is recommended for all the geeks who wants to start cooking. It is fun and have a lot of geek references...

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