Cooking for Geeks: Real Science, Great Cooks, and Good Food (2nd Edition) (2)

By:

Sign Up Now! Already a Member? Log In
You must be logged into Bookshare to access this title. Learn about membership options, or view our freely available titles.

Synopsis
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 toolsLearn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cookGain 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
Copyright:
2016

Book Details

Book Quality:
Publisher Quality
Book Size:
488 Pages
ISBN-13:
9781491928134
Related ISBNs:
9781491928059, 9781491928080, 9781491928141
Publisher:
O'Reilly Media
Date of Addition:
Copyrighted By:
Atof Inc.
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Computers and Internet, Cooking, Food and Wine, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

Reviews

No Rating Yet