August 2010
Intermediate to advanced
431 pages
18h 49m
English
Content preview from Cooking for Geeks
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List of Interviews
Brian Wansink on Cooking Styles
Lydia Walshin on Learning to Cook
Adam Savage on Scientific Testing
Adam Ried on Equipment and Recipes
Jim Clarke on Beverage Pairings
Gail Vance Civille on Taste and Smell
Virginia Utermohlen on Taste Sensitivity
Harold McGee on Solving Food Mysteries
Michael Laiskonis on Pastry Chefs
Martin Lersch on Chemistry in the Kitchen
David Lebovitz on American Cooking
Hervé This on Molecular Gastronomy
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O’Reilly covers everything we've got, with content to help us build a world-class technology community, upgrade the capabilities and competencies of our teams, and improve overall team performance as well as their engagement.Julian F.
I wanted to learn C and C++, but it didn't click for me until I picked up an O'Reilly book. When I went on the O’Reilly platform, I was astonished to find all the books there, plus live events and sandboxes so you could play around with the technology.Addison B.
I’ve been on the O’Reilly platform for more than eight years. I use a couple of learning platforms, but I'm on O'Reilly more than anybody else. When you're there, you start learning. I'm never disappointed.Amir M.
I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.