- Paperback: 488 pages
- Publisher: O'Reilly Media; 2 edition (October 29, 2015)
- Language: English
- ISBN-10: 1491928050
- ISBN-13: 978-1491928059
- Product Dimensions: 8 x 0.9 x 9.2 inches
- Shipping Weight: 2.3 pounds (View shipping rates and policies)
- Average Customer Review: 65 customer reviews
- Amazon Best Sellers Rank: #24,829 in Books (See Top 100 in Books)
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Cooking for Geeks: Real Science, Great Cooks, and Good Food 2nd Edition
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From the Publisher
450 Pages of Answers to 'How?' and 'Why?' to Satisfy the Curious, Smart Geek
If you’re the creative type, you need more than traditional recipes to master the kitchen. Whether you’re a science geek or a food geek, knowing how and why recipes work means you can refine your cooking, debug mistakes, and improvise toward deliciousness.
Understanding the science of cooking will boost your culinary game. With six chapters covering everything from how your sense of smell works to the chemistry of food, you’ll look at cooking in a whole new way!
Over 100 Recipes to Illustrate the Science
From the simple pancake to a crazy 500 pound donut, every recipe uses science to develop great culinary technique. Each recipe gives both American and metric measurements, and because the recipes are grouped by concept, you’ll learn to think about food based on the underlying principles. One chapter covers the key temperatures in cooking so that you notice the patterns as the heat is cranked up. Another section looks at how water and air impact your baking, whether with yeast, egg whites, or baking soda. And a chapter on hardware explores everything from pressure cookers to liquid nitrogen and blow torches.
20+ Interviews with Chefs, Writers, and Researchers
Gain insights into how chefs think in interviews with talented cooks like Jacques Pépin, Bridget Lancaster, and Deborah Madison. Learn how Adam Savage tackles scientific testing and how 'On Food and Cooking' author Harold McGee approaches food mysteries. Geek out with 'Modernist Cuisine' co-author Nathan Myhrvold, molecular gastronomy researcher Hervé This, and knife expert Buck Raper. With 20+ in-depth interviews, there’s a wealth of learning for serious cooks and hungry scientists alike.
Completely Rewritten Second Edition
Same geeky humor; new recipes, scientific details, interviews, and labs. For foodies who love to read, you’ll find new interviews with culinary pros. If you’re into science, you’ll find new sidebars covering everything from the difference between beet and cane sugar to how Sherlock Holmes would tell where his tomato was grown (hint: isotopomers). This new edition also introduces a dozen labs for geeky parents wanting to experiment with their kids. With the entire text updated and revised, there’s lots of new material to delight home cooks and pros alike.
Praise for the first edition:
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. -NY Daily News
Potter covers an array of topics...while giving readers a refresher in chemistry that is both accessible and (dare I say) fun. -The New Yorker's Book Bench
Clear, fact-packed, and engaging. -The Atlantic
About the Author
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Top customer reviews
This is in "etextbook" format; I had never bought a book in this format before. It is basically like PDF format. Each page is a graphic representation of the printed page. The problem is, the original font is of such a size that on devices with screens smaller than the pages of the original book, the font is too small.
On a regular size tablet like an iPad Air the pages are legible but unpleasantly small. I would not want to read for more than a short period on a tablet. On an iPad Mini, forget it. Unusable. I would suggest if you aren't planning to mostly read on a large computer screen, you think twice about getting the Kindle edition.
I can see. Why they chose to go w itch this format; the page layout is completely free form with multiple embedded graphics on many pages, so this is probably the only practical format they could use. However, I think Amazon needs to give more warning at the point of purchase about the drawbacks. For most devices, you are basically getting a book with pages shrunken from the original physical format. (Of course, you can zoom in, but try reading a book in that mode for any length of time.)
He has apparently abandoned the book at page 53, Lemony Quinoa and Asparagus with Shrimp Scampi. It appears that the next 100 pages are just content, minus any recipes. He just doesn't care to get bogged down in that many pages of scientific explanations. The book would have been better if there was a better balance of science to actual recipes.