While food itself hasn’t changed much in the past decade—wheat still has gluten, chocolate chip cookies are still delicious—our understanding and relationship with it has. And, as you’d expect, Jeff Potter’s second edition of Cooking for Geeks: Real Science, Great Cooks, and Good Food comes packed with new recipes, scientific details, interviews, and labs.
For foodies who love to read, you’ll find new interviews with chefs and culinary pros. These include the practical side of the science. Airline chefs are always dealing with food at altitude, and who better to ask about eating and storing cheese than a researcher looking at how molds in cheese work? Indeed, we’re in a new generation of food science, where academics and chefs alike are studying food with new eyes on health, sustainability, and enjoyment.
Potter updated the science and revised the recipes, adding new ones and tweaking existing ones, to make them manageable and fun for all levels of cooks. As before, the recipes are examples of the science, but many of them are also easy and delicious. Enjoy!
Air and Water: Baking’s Key Variables
Jeff Potter's Cooking for Geeks Videos
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. He’s been featured in USA Today, the Today Show, and is a regular guest on Science Friday. He’s even had the pleasure (and terror) of making a 500-pound donut for Food Network. A frequent speaker, he’s spoken across the globe, from Australia’s National Science Week to schools in Washington DC. When not in the kitchen cooking with friends, Jeff Potter works with organizations and tech startups, building the technology behind their products. He studied computer science and visual art at Brown University. He can be found online at www.jeffpotter.org.
Praise for the First Edition
If you read it from start to finish, it is 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.”
— Andreas Viestad, The Washington Post
Potter’s hope is to encourage geeky types who like to take things apart and experiment with them to realize that cooking’s just the same—only you can eat the results.
— Elizabeth Weise, USA Today
My own session with the book made me feel a lot more confident in my cooking...
— Monica Racic, The New Yorker
Cooking for Geeks, a new cookbook by Jeff Potter, is probably the best science-meets-the-kitchen book to come out. Ever.
— Roxanne Webber, Chow.com
For me, the book is hard to put down. Its overall clarity and organization, as well as its success, may point to a sequel (or a 2.0 version) of sorts.
— Ike DeLorenzo, The Atlantic
Cooking for Geeks: Real Science, Great Hacks, Good Food, Good Book.
— Ira Flatow, host of NPR’s Science Friday