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Synopsis
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
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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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 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
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ISBN 13 : 9780596805883
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Cooking for Geeks: Real Science, Great Hacks, and Good Food
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ISBN 10 : 0596805888
ISBN 13 : 9780596805883
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Cooking for Geeks
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ISBN 10 : 0596805888
ISBN 13 : 9780596805883
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Etat : Como nuevo. : Descubre la ciencia detrás de la cocina con 'Cooking for Geeks'. Este libro es más que un simple recetario; es una exploración de la física, la química y la biología que influyen en cada plato. Aprende por qué ciertos métodos funcionan y cómo puedes experimentar para crear tus propias recetas únicas. Con entrevistas a chefs, científicos y expertos en alimentación, este libro te invita a pensar como un científico en la cocina y a disfrutar del proceso de descubrimiento culinario.Ideal para aquellos con curiosidad por la ciencia y la cocina, 'Cooking for Geeks' te proporciona las herramientas para entender y mejorar tus habilidades culinarias. Desde la caramelización hasta la reacción de Maillard, desvela los secretos detrás de cada transformación de los alimentos, permitiéndote innovar y sorprender en cada creación. EAN: 9780596805883 Tipo: Libros Categoría: Ciencia Ficción Título: Cooking for Geeks Autor: Jeff Potter Editorial: O'Reilly Media Idioma: en Páginas: 431 Formato: tapa blanda. N° de réf. du vendeur Happ-2024-12-31-cb8fd672
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ISBN 13 : 9780596805883
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