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

Description

Jeff Potter, "Cooking for Geeks: Real Science, Great Hacks, and Good Food"
O'Reilly Media | 2010 | ISBN: 0596805888 | 432 pages | File type: PDF | 32,9 mb

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



Summary: The Why of Cooking
Rating: 5

Cooking is chemistry. With maybe a little physics thrown in on the side. You know, temperature control, stuff like that.

You may think you don't like to cook. Too boring, too restrictive, you have to follow the recipe - or else. If so, this book is for you. It answer questions that most cook books don't think about asking. And if you have any curiosity about why recipes turn out like they do, and are interested in experimenting, using a knowledge of chemistry and physics to improve your dishes, this is a great book. It includes interviews with fellow geeks who explain why and how they prepare favorite dishes, including one with the publisher, Tim O'Reilly. Each interview adds something to the final mix.

Although there is some organization to the book, like most cook books, it can be opened to any page, and you'll likely find something interesting to peruse. It is not put together as a textbook on cooking, more as a smorgasbord. Some of the more basic elements of cooking are covered in the early chapters, but the science is available in side bars and short essays throughout the book.

Other reviews have listed the books table of contents, I won't repeat them. Suffice it to say, if you enjoy experimenting, using the scientific method in your cooking, if your curiosity isn't satisfied by just following a recipe time after time, if you like to know the "why" as well as "how," you'll enjoy this book. Would also make a great gift for that nerdy son/daughter newly living on their own. Highly recommended.

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