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1 Beaverton Cooking and Food- Culinary Reference

Cooking for Geeks: Real Science, Great Hacks, and Good Food

by

Cooking for Geeks: Real Science, Great Hacks, and Good Food Cover

 

Awards

Staff Pick

Cooking for Geeks is not only one of my favorite cookbooks of 2010, it may be one of my top five books of the year, period. It's that readable. I'd say that Jeff Potter is like Harold McGee or Alton Brown for the nerd herd, but, really, any DIY foodista will find joy with this book. Cooking for Geeks will fascinate any cook with an inquisitive mind.
Recommended by Tracey T., Powells.com

Synopses & Reviews

Publisher Comments:

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.

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, and chemist Herve

Book News Annotation:

Potter shares recipes and tips with others who regard the kitchen as a creative/scientific challenge. He discusses the physiology of flavor, chemistry of food compounds and reactions, measurement and equipment, food safety, sous vide and molecular gastronomy cuisine, and how to make cookie cutters with a 3D printer. The unique cookbook includes interviews with food scientists, chefs, bloggers, and other food geeks; tips on allergy-wise cooking; and a recipe index. A companion website is available. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Targeting programmers, hackers, or makers who are interested in learning how to cook, this book covers the basics of cooking and provides a number of simple and fun recipes as part of the food hacking experiments.

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 Herv&eacute 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

Video

About the Author

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 studied computer science and visual art at Brown University.

Table of Contents

Recipe Index
List of Interviews
Preface
  • Chapter 1: Hello, Kitchen!
  • Chapter 2: Initializing the Kitchen
  • Chapter 3: Choosing Your Inputs: Flavors and Ingredients
  • Chapter 4: Time and Temperature: Cookings Primary Variables
  • Chapter 5: Air: Bakings Key Variable
  • Chapter 6: Playing with Chemicals
  • Chapter 7: Fun with Hardware

Cooking Around Allergies
Afterword
About the Author
Colophon

Product Details

ISBN:
9780596805883
Author:
Potter, Jeff
Publisher:
O'Reilly Media
Subject:
Methods - General
Subject:
Courses & Dishes - General
Subject:
Culinary Arts & Techniques
Subject:
Geeks (Computer enthusiasts)
Subject:
Cooking
Subject:
Cooking and Food-General
Subject:
chemistry;coding;cooking;experiment;food;geek;hacking;recipes;science;sous vide
Copyright:
Edition Description:
Trade Paper
Publication Date:
20100831
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
432
Dimensions:
9.25 x 8.00 in

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Related Subjects


Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Oddities
Cooking and Food » Reference and Etiquette » General
Reference » Science Reference » General
Science and Mathematics » Featured Titles in Tech » Computers

Cooking for Geeks: Real Science, Great Hacks, and Good Food Used Trade Paper
0 stars - 0 reviews
$24.00 In Stock
Product details 432 pages O'Reilly Media - English 9780596805883 Reviews:
"Staff Pick" by ,

Cooking for Geeks is not only one of my favorite cookbooks of 2010, it may be one of my top five books of the year, period. It's that readable. I'd say that Jeff Potter is like Harold McGee or Alton Brown for the nerd herd, but, really, any DIY foodista will find joy with this book. Cooking for Geeks will fascinate any cook with an inquisitive mind.

"Synopsis" by , Targeting programmers, hackers, or makers who are interested in learning how to cook, this book covers the basics of cooking and provides a number of simple and fun recipes as part of the food hacking experiments.
"Synopsis" by ,

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 Herv&eacute 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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