Cooking for Geeks: Real Science, Great Cooks, and Good Food, by Jeff Potter
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Cooking for Geeks: Real Science, Great Cooks, and Good Food, by Jeff Potter
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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 350°F/175°C and others at 375°F/190°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 Hervé This
Cooking for Geeks: Real Science, Great Cooks, and Good Food, by Jeff Potter- Amazon Sales Rank: #25652 in Books
- Published on: 2015-10-29
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x .90" w x 8.00" l, .0 pounds
- Binding: Paperback
- 488 pages
Review Praise for the first edition: One of the most useful books on understanding cooking, kind of like a rock-and-roll version of Harold McGee's "On Food and Cooking." -The Washington Post 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. -NY Daily News Potter covers an array of topics...while giving readers a refresher in chemistry that is both accessible and (dare I say) fun. -The New Yorker's Book Bench Clear, fact-packed, and engaging. -The Atlantic
About the Author Jeff Potter is curious about the science of food and loves finding answers to why ingredients and recipes work the way they do. By bringing science to food-minded people and food to science-minded people, he blends genres to educate the public about how to master the kitchen. Jeff has been featured in USA Today, the Today Show, and is a regular guest on Science Friday.
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Most helpful customer reviews
19 of 20 people found the following review helpful. Second edition of "Cooking for Geeks" -- science, sustenance, and surprising observations about food By Teri White Carns This second edition of "Cooking for Geeks" provides all of what made the first edition great, plus new recipes, a re-organized presentation, and new interviews with noted chefs and food writers.This is the ideal cookbook, easy to read just for the pleasure of spending time with Jeff Potter. Almost every page has history, science, recipes and practical advice, all offered with pleasing humor. Jeff writes with admirable clarity, remarkable conciseness and carefully thought-out organization. The interviews with cooks and cookbook writers scattered throughout the book add different viewpoints and voices, making it feel as if Jeff is having a party with just you and Deborah Madison, or Jacques Pepin as the special guests.Like the Rombauers' "Joy of Cooking," Jeff covers every aspect of loving the kitchen and the dining table -- presenting the food, enjoying the guests, calibrating the oven, choosing and storing the ingredients, and identifying your cooking style (I don't think that "Joy of Cooking" covers this last topic). The only topic I haven't found yet is washing the dishes, and that may be only because I haven't gotten all of the way through this new version of the book.Jeff's recipe for French onion soup (pp. 38 - 39 )exemplifies his approach. Tears may be almost inevitable when cutting the number of onions needed for a satisfying pot of this classic, but Jeff devotes half a page to the science of why this happens and ways to avoid the tears. He describes his new technique for microwaving the onions that is simpler, and reduces the chances of burning them He suggests seasonings that enrich the flavors, and ways to finish the soup with a flourish. I haven't eaten French onion soup in many years, but I suddenly have a yearning for it, especially because Jeff's recipe is vegetarian.One reason to feel immensely grateful that this book exists is Jeff's deep consideration for both the realities of tight time frames, and the difficulties of obtaining specific ingredients. He lets his readers know when they can take shortcuts, and when not because they would be asking for disaster. He suggests substitutes for ingredients, and puts his science hat on to explain why they work. I have given several copies of the first edition of "Cooking for Geeks" as gifts, and have pre-ordered the first couple copies of this second edition for holiday gifts this year.
11 of 11 people found the following review helpful. Get in touch with your inner-Geek! By James R. Wilson I have been teaching foreign languages for almost twenty years. My students often comment about how much zeal they see in my eyes when discussing the subtleties of the past tenses, or that peculiar use of the conditional tense in journalistic discourse in French. In short, my students like to point out just how much of a geek I really am. (As a side note, I have been called far worse!)In Cooking for Geeks, Jeff Potter, a true teacher, writes a thought provoking treatise on the science of cooking that delights my inner-geek to no end. I am forever trying to get my students to see the interconnectedness of things, and this book helps the avid home chef as well as the novitiate to understand the reasons why we put both baking soda and powder in some cookie recipes, while others require little or any "chemical leavening" because the whipped egg whites are acting as a mechanical one instead. Who knew that air in the eggs and the carbon dioxide produced by some of these chemical products when mixed with an acidic substance such as butter milk (which as it turns out isn't used just because people didn't know what to do with a by-product of making butter) led to the crispy crumb of my favorite snickerdoodles and the tender texture of the whoopee pie.I have long been a fan of the Cook's Illustrated magazine and television show, America's Test Kitchen, because they have tested their ideas until they come out right, even going as far as to solicit the help of scientists to explain the Maillard Reaction and more. In this second edition of Cooking for Geeks, Potter shares with his readers interviews which he has conducted with some of our country's greatest chefs. From Jacques Pepin of the French tradition to Herve This and Douglas Baldwin and their love of Sous Vide cuisine, to Bridget Lancaster and Adam Reid of Cooks Illustrated, Potter has made me envious of his rolodex of friends!Potter really and truly has thought of it all. With suggestions ranging from organizing one's kitchen and workspace to the selection of just the right tools for the job (and why one should never put a really good knife in the dish washer), Potter's thorough explanations make you want to get in to the kitchen and test things out just to see if they are true. His book is simply the adult version of incinerating ants with a magnifying glass in summer as a child. The fact that he has resisted joining the 'food porn' movement with glitzy full-color photos of every dish means that his work is also quite reasonably priced and accessible to the widest range of Geeks out there.In short, Potter's Cooking for Geeks is a must have for any serious cook. Get your copy today!
11 of 11 people found the following review helpful. Perfect for people who can't read a cookbook without wondering 'why this way and not that?' By Silea There's a lot of science in cooking, but most people ignore it most of the time. You cook food to kill bacteria and make it taste better, and that's that. But there's so much more to it. If you've ever wondered why, say, you bake a cake at 350F for 30 minutes instead of 500F for 20 minutes or 200F for an hour, this is the book for you. It's full of tried-and-true recipes, but instead of being in a boring old list, they're all in the context of the science of cooking (though there is an index at the front that lists by type - breakfast, appetizer, salad, etc). The vast majority of this book is not recipes, but all the how and why of the magic of how heat changes matter.I think i could have done without the interviews, though. Most of them have a lot of interesting tidbits, but also just a lot of stuff specific to the interview subject. I'm glad these people are so into cooking science and all, but i don't much care about their backstories.And, vegetarians be warned, the main courses section is almost entirely meat-based (which is, of course, representative of our culture, so not a surprise). There are plenty of meatless recipes in other categories, though.
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