Cooking for Geeks, 2nd Edition
Real Science, Great Cooks, and Good Food
Publisher: O'Reilly Media
Final Release Date: September 2015
Pages: 488

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just 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 to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).

This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.

  • Discover what type of cook you are 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
  • Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This
Table of Contents
Product Details
About the Author
Recommended for You
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oreillyCooking for Geeks, 2nd Edition
 
4.5

(based on 2 reviews)

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4.0

"Cooking for engineers" would be a better title

By bgschaid

from Austria

Verified Buyer

Pros

  • Easy to understand
  • Helpful examples
  • Well-written

Cons

    Best Uses

    • Intermediate

    Comments about oreilly Cooking for Geeks, 2nd Edition:

    Great book as the "why" of certain stuff for cooking is explained. For me it is easier to remember a recipee if I understand the reasons for doing things. For instance temperatures for cakes. The book explains cooking/baking temperatures in terms what happens there and suddently the temperatures in the recipees makes sense.

    Of course this appeals to people who want to understand what they do. Engineers. That's why I'd propose a different title. But "geek" sells more books.

     
    5.0

    Right up there with the best!

    By Corrie

    from Nova Scotia, Canada

    About Me Designer, Developer, Educator

    Verified Buyer

    Pros

    • Accurate
    • Easy to understand
    • Helpful examples
    • Well-written

    Cons

      Best Uses

      • Intermediate
      • Novice
      • Student

      Comments about oreilly Cooking for Geeks, 2nd Edition:

      I am am a cooking geek; I have the Harold McGee books, and love them. This book is as much fun to read, and occupies a totally different cooking-related niche--I am not quite finished reading it all yet, but have already bookmarded spots to return to, and have already changed some practices as a result of the information I gleaned.

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