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Cooking for Geeks
Real Science, Great Hacks, and Good Food
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Are you interested in the science behind what happens to the food in your kitchen? Do you want to learn what makes a recipe work so you can improvise instead of simply following a set of instructions? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. It's an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.
On Oct 29 Matt Brier wrote: Good for geeky cooks, great for uber-science geeks
I was excited when I saw this book. I really wanted to love this book. Don’t get me wrong it is a good book, but for me it isn’t a great book. Full Review >
On Aug 26 Konrad Garus wrote: “Cooking for Geeks” by Jeff Potter; O’Reilly Media
And now for something completely different… cooking! I’ve always been intrigued by “Cooking for Geeks”. I came across it several times, and finally when I saw it in O’Reilly Blogger Reviews program I couldn’t resist. This book is true to … Continue reading → Full Review >
On Jul 27 David Greenbaum wrote: The technical and scientific aspects of cooking explained.
Although I am a geek, I’m not a scientist and this book was really geared more towards chemistry majors as much of it went above my head. That being said, what I did understand was fascinating. If you like Alton Brown you’ll love this book because it takes that scientific approach to cooking to the next level.
Presented like a computer manual, each chapter examines a function of cooking such as the hardware, software, variables and methods involved. In these chapters celebrities and food luminaries are interviewed for their unique perspective on the subject and recipes demonstrating the concepts are also included.
The book is densely packed with information and if you understand college chemistry and physics you’ll get much more out of this book then I did because I struggled remembering the details of chemical bonds and Kelvin. Even with those limits, I still struggled with the onslaught of information explaining different tasting patterns and flavor combinations and had to read some chapters more than once. This isn’t light fluffy reading but it’s really worth it in the end.
After this book I was much more empowered to experiment with my cooking and cooking methods and understand why I like certain foods, combinations and cooking methods and why I dislike others. This is the science behind the art of cooking.
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On Jul 10 Karen Sieczka wrote:
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