Books & Videos

Table of Contents

  1. Chapter 1 Hello, Kitchen!

    1. How to Think Like a Geek

    2. Know Your Cooking Style

    3. How to Read a Recipe

    4. Fear in the Kitchen

    5. A Brief History of the Recipe

    6. Don’t Always Follow the Recipe

    7. A Place for Everything and Everything in Its Place

    8. A Dinner Party for One

    9. The Power of a Dinner Party

    10. The Basics of Kitchen Equipment

  2. Chapter 2 Taste, Smell, and Flavor

    1. Taste + Smell = Flavor

    2. Taste, the Gustatory Sense

    3. Inspiration by Taste Combinations

    4. Smell, the Olfactory Sense

    5. What Is Flavor?

    6. Inspiration by Exploration

    7. Inspiration by Seasonality

    8. Computational Flavor Inspiration

  3. Chapter 3 Time and Temperature

    1. Cooked = Time * Temperature

    2. 85°F / 30°C: Average Melting Point of Fats

    3. 104–122°F / 40–50°C: Fish and Meat Proteins Start to Denature

    4. 140°F / 60°C: The End of the Danger Zone

    5. 141°F / 61°C: Eggs Begin to Set

    6. 154°F / 68°C: Collagen (Type I) Denatures

    7. 158°F / 70°C: Vegetable Starches Break Down

    8. 310°F / 154°C: Maillard Reactions Become Noticeable

    9. 356°F / 180°C: Sugar Quickly Caramelizes

  4. Chapter 4 Air and Water

    1. Air, Hot Air, and the Power of Steam

    2. Water Chemistry and How It Affects Your Baking

    3. You Must Choose Your Flour, but Choose Wisely

    4. Error Tolerances in Baking

    5. Yeast

    6. Bacteria

    7. Baking Soda

    8. Baking Powder

    9. Egg Whites

    10. Egg Yolks

    11. Whipped Cream

  5. Chapter 5 Fun with Hardware

    1. High-Pressure Situations

    2. A Few Low-Pressure Tricks

    3. Sous Vide Cooking: Low-Temperature Poaching

    4. Making Molds

    5. Wet Separations

    6. Chilling Out with Liquid Nitrogen and Dry Ice

    7. Cooking with a Lot of Heat

  6. Chapter 6 Playing with Chemicals

    1. Food Additives

    2. Mixtures and Colloids

    3. Preservatives

    4. Flavorings

    5. Thickeners

    6. Gelling Agents

    7. Emulsifiers

    8. Enzymes