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Inhaltsangabe
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish?
More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And 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 and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo).
This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.
- Initialize your kitchen 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
- Play with your food using hydrocolloids and sous vide cooking
- Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd
"My own session with the book made me feel a lot more confident in my cooking."
--Monica Racic,The New Yorker
"I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!"
--Adam Savage, co-host of Discovery Channel's MythBusters
"In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't."
-- Barbara Hanson, NewYork Daily News
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Über die Autorin bzw. den Autor
Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. He lives in Cambridge, MA.
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Cooking for Geeks: Real Science, Great Hacks, and Good Food
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Cooking for Geeks: Real Science, Great Hacks, and Good Food
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O'Reilly Media, United States, Sebastopol, 2010
ISBN 10: 0596805888
ISBN 13: 9780596805883
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Paperback. Zustand: Very Good. If you're a programmer, hacker, or maker who is interested in learning how to cook, this book is for you. In this book, I'll cover the basics of cooking and provide a number of simple and fun recipes as part of the food hacking experiments, while at the same time exploring the science behind the example recipes to allow you to start discovering your own style. If you're already comfortable in the kitchen, you'll find this book covers a number of new emerging technologies that are making their way from the lab to the kitchen. A number of these new techniques can be adapted for everyday use to make life in the kitchen easier and allow you to discover new ways of cooking. Why do some meals turn out great, while others fail? What scientific principles and tools can help guide you in creating new, memorable experiences? And how can you have more fun cooking for friends, coworkers, or a date? By applying the same tools hackers use in experimenting and debugging technology, this book answers these questions by building up a framework describing what happens in the cooking process. With an understanding of the "why" behind the "what," the complex system of expectations, perceptions, and processes is reduced to a roadmap between the store, kitchen, and table. Most existing cookbooks are "code," where the reader executes the instructions without knowing how to create new code. If you are an experienced cook, standard cookbooks inspire, remind, and hint at how to produce a meal. However, if you are a novice cook, these same texts fail to explain how to recover when an exception occurs, because the rules-of-thumb and patterns a seasoned chef knows from experience aren't codified as part of recipes. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bestandsnummer des Verkäufers GOR003528771
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Cooking for Geeks: Real Science, Great Hacks, and Good Food
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O'Reilly Media 12/08/2010, 2010
ISBN 10: 0596805888
ISBN 13: 9780596805883
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Cooking for Geeks: Real Science, Great Hacks, and Good Food
Verlag:
O'Reilly Media 12/08/2010, 2010
ISBN 10: 0596805888
ISBN 13: 9780596805883
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Cooking for Geeks: Real Science, Great Hacks, and Good Food
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Cooking for Geeks : Real Science, Great Hacks, and Good Food
Verlag:
O'Reilly Media, Incorporated, 2010
ISBN 10: 0596805888
ISBN 13: 9780596805883
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Cooking for Geeks : Real Science, Great Hacks, and Good Food
Verlag:
O'Reilly Media, Incorporated, 2010
ISBN 10: 0596805888
ISBN 13: 9780596805883
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Softcover
Anbieter: Better World Books Ltd, Dunfermline, Vereinigtes Königreich
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Zustand: Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Bestandsnummer des Verkäufers GRP57533787
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