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

Cooking for Geeks: Real Science, Great Cooks, and Good Food Author Jeff Potter
ISBN-10 1491928050
ISBN-13 9781491928059
Year 2015-10-29
Pages 488
Language English
Publisher O’Reilly Media
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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 350F 175C and others at 375F 190C 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 Herv This

Cooking for Geeks

Cooking for Geeks Author Jeff Potter
ISBN-10 9781491928141
Release 2015-09-28
Pages 488

Culinary Reactions

Culinary Reactions Author Simon Quellen Field
ISBN-10 9781569769607
Release 2011-11-01
Pages 288