Books & Videos

Table of Contents

  1. Chapter 1 Hello, Kitchen!

    1. Think Like a Hacker

    2. Cooking for One

    3. Cooking for Others

  2. Chapter 2 Initializing the Kitchen

    1. Approaching the Kitchen

    2. Kitchen Equipment

    3. Kitchen Organization

  3. Chapter 3 Choosing Your Inputs: Flavors and Ingredients

    1. Smell + Taste = Flavor

    2. Tastes: Bitter, Salty, Sour, Sweet, Umami, Others

    3. Adapt and Experiment Method

    4. Regional/Traditional Method

    5. Seasonal Method

    6. Analytical Method

  4. Chapter 4 Time and Temperature: Cooking’s Primary Variables

    1. Cooked = Time * Temperature

    2. Foodborne Illness and Staying Safe bacteria danger zone rule bacteria foodborne illness and bacteria survival temperatures danger zone rule food safety danger zone rule food safety foodborne illness and marinating meats meats marinating meats tenderizing Well, safer—there’s no such thing as 100% safe.

    3. Key Temperatures in Cooking

  5. Chapter 5 Air: Baking’s Key Variable

    1. Gluten

    2. Biological Leaveners

    3. Chemical Leaveners

    4. Mechanical Leaveners

  6. Chapter 6 Playing with Chemicals

    1. Traditional Cooking Chemicals

    2. Modern Industrial Chemicals

  7. Chapter 7 Fun with Hardware

    1. Sous Vide Cooking

    2. Commercial Hardware and Techniques

  1. Appendix Cooking Around Allergies

    1. Substitutions for Common Allergies

  2. Appendix Afterword

  3. Appendix About the Author

  4. Colophon