I like cookbooks, not just for the recipes, but also to read. This one meets that need perfectly. It's such an interesting look at food and its preparation. I was looking for a Christmas gift for my son-in-law when I found this. He's a former IT guy and is now a nurse. He loves the creative side of cooking. One Christmas, he made bacon ice cream for all of us (not the same way that was demonatrated in the video above!). I can't wait to see his reaction to this. I have looked through the book and have just ordered a second one for my son. He was a bio-med science major in college and is now an optometrist. He, too, enjoys the creative side of cooking. I think he will also enjoy it. I am debating on getting one for my daughter and other son-in-law. They are both Hotel/Restaurant majors/grads. My daughter now teaches in the program. It's been awhile since she's taught the class on food born illnesses, but that information is in here as well. Might be a good resource for them.
I admit to not having cooked any of the recipes. I've have read some interesting ones, however. I have really enjoyed the odd tips and hints (one was putting the muffin tin on the open door of the dishwasher to spray it with cooking spray). I have a feeling this will be one of those books passed around after opening on Christmas. Good thing we will have two!
Cooking for Geeks: Real Science, Great Hacks, and Good Food 1st Edition
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Jeff Potter
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Jeff Potter
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ISBN-13:
978-0596805883
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0596805888
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Editorial Reviews
Review
One of the most useful books on understanding cooking, kind of like a rock-and-roll version of Harold McGee's "On Food and Cooking." -The Washington Post
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, including "calibrating your equipment" in the kitchen, gastronomy, genetically modified foods, understanding pH levels, temperature, and the psychology of taste, 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 ... Cooking for Geeks offers an improbable victory of text over the standard food porn. -The Atlantic
About the Author
A science and food geek, Jeff Potter has been featured on television newscasts and radio shows throughout the country, spoken at science festivals both in the United States and overseas, and is a trustee and spokesperson for Awesome Food, part of the Awesome Foundation. He studied computer science and visual art at Brown University.
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Product details
- Publisher : O'Reilly Media; 1st edition (August 24, 2010)
- Language : English
- Paperback : 432 pages
- ISBN-10 : 0596805888
- ISBN-13 : 978-0596805883
- Item Weight : 2.05 pounds
- Dimensions : 8 x 0.7 x 9.25 inches
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- #996 in Food Science (Books)
- #2,155 in Internet & Social Media
- #2,925 in Technology (Books)
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Customer reviews
4.5 out of 5 stars
4.5 out of 5
405 global ratings
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Top reviews from the United States
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Reviewed in the United States on December 9, 2011
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4 people found this helpful
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Reviewed in the United States on October 23, 2010
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A fellow computer geek from SecondLife recommended this book to me, and what a cookbook it is. It's nearly impossible to write a book on cooking basics, yet at the same time put in things to satisfy even experienced cooks, but this book has it all.
One thing you must keep in mind is that some of the humor might get lost on you. That "u can haz cheezburger" might be a mis-spelling to some in the section on making burgers, it's a great inside joke to others. (I need to go back and check the book to see if it says "I made you a cookie, but I eated it.") To the sheer delight of both geeks and innovative cooks, many warrantee-voiding hacks to kitchen equipment are presented (like how to turn your home oven into a serious pizza oven). There a many very good interviews with all sorts of experts in cooking and science related fields (including Adam Savage of "Mythbusters" fame).
But the section of the book that blew my mind was the whole food chemistry section. And I don't just mean good general knowledge about protein chains or Maillard reaction that you'd learn on shows like "Good Eats" (not that "Cooking for Geeks" doesn't have that, too), but I mean bizarre things like "meat glue" and unusual jelling agents and maltodextrin+oil combinations. As a result that chapter, I've ordered Experimental Kit Texturas so look for my review of that after I get it.
I'm already planning this book as a Christmas gift for a few people.
One thing you must keep in mind is that some of the humor might get lost on you. That "u can haz cheezburger" might be a mis-spelling to some in the section on making burgers, it's a great inside joke to others. (I need to go back and check the book to see if it says "I made you a cookie, but I eated it.") To the sheer delight of both geeks and innovative cooks, many warrantee-voiding hacks to kitchen equipment are presented (like how to turn your home oven into a serious pizza oven). There a many very good interviews with all sorts of experts in cooking and science related fields (including Adam Savage of "Mythbusters" fame).
But the section of the book that blew my mind was the whole food chemistry section. And I don't just mean good general knowledge about protein chains or Maillard reaction that you'd learn on shows like "Good Eats" (not that "Cooking for Geeks" doesn't have that, too), but I mean bizarre things like "meat glue" and unusual jelling agents and maltodextrin+oil combinations. As a result that chapter, I've ordered Experimental Kit Texturas so look for my review of that after I get it.
I'm already planning this book as a Christmas gift for a few people.
3 people found this helpful
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Reviewed in the United States on November 13, 2010
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This book is definitely not for everyone. It's exciting and interesting if you are someone who asks a lot of "why" questions. If you want a bunch of great recipes that are easy to use, buy any of Mark Bittman's cookbooks (they're awesome). If you want to learn more about what's happening under the covers, then this book will keep you riveted. Jeff Potter has done something I never thought possible - explain the science behind cooking in such a way that it makes sense AND you can easily apply it! Let me start by saying that culinary arts is not something I excel at but as a technical person, I enjoy learning and experimenting with the the science behind cooking and you'd think I would be a better cook as a result, but I never seem to be able to cross the chasm of using the knowledge in a beneficial manner. However, with "Cooking for Geeks" I finally made a loaf of homemade bread that didn't immediately become hard tack for the birds in the backyard!! The explanation of the chemistry in taste, flavorings, and composition was fascinating, but also incredibly helpful in tempting me to experiment with what might seem to be odd pairings of ingredients. I've often thought cooking is really about technique, not so much about recipes, and Potter's book certainly arms you with the foundation to go forth and create in the kitchen. Finally, I found the organization of the book to be well thought out therefore more useful; lots of little snippets so reading and reference are very easy - Potter gets the point quickly and efficiently.
Reviewed in the United States on May 10, 2013
Verified Purchase
I absolutely loved this book! It has all the complexities about the science behind cooking, but put in simple terms for the non-chef to understand. I learned so much from reading this, and I plan to follow along some of the blogs mentioned in the book to keep my understanding up to date. If you've ever wondered WHY the meat turns brown, or WHY the bread rises - this is the book you need to read. Even something as simple as the correct way to scramble eggs gets explained so that lightbulb goes on inside your head (over low heat, no milk, constantly stirred with something like chopsticks in a non-stick pan - you get the creamiest eggs with this method and the book explains why)
If you love to cook and want to go beyond the recipes to create your own culinary masterpieces - read this book. Not only does it contain great info, it's fun to read as well.
If you love to cook and want to go beyond the recipes to create your own culinary masterpieces - read this book. Not only does it contain great info, it's fun to read as well.
One person found this helpful
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Top reviews from other countries
PhotosBySimonH
5.0 out of 5 stars
Fantastic book
Reviewed in the United Kingdom on February 14, 2014Verified Purchase
Absoultely fantastic book as a primer into the world of kitchen science also ideal for sciencey people who need to get into the kitchen more and learn the life skill that is cooking. I've bought 2 of these for gifts and have the e-book on my Kindle.
Whilst there are classic books like McGee on Food and Cooking which is all about the science of ingredients and cooking and the £375 Modernist Cuisine which also throws in history, hygine and recipies into the mix this book covers a lot for quite a lot of the same material quickly as well as giving some rather fun ideas to have some science fun in the kitchen.
As well as giving the answers the book also encourages you to experience the results for yourseld by doing experiments and adjust the levels of ingredients of various recipies so you can create your own perfect mix.
Whilst there are classic books like McGee on Food and Cooking which is all about the science of ingredients and cooking and the £375 Modernist Cuisine which also throws in history, hygine and recipies into the mix this book covers a lot for quite a lot of the same material quickly as well as giving some rather fun ideas to have some science fun in the kitchen.
As well as giving the answers the book also encourages you to experience the results for yourseld by doing experiments and adjust the levels of ingredients of various recipies so you can create your own perfect mix.
Mr. D. N. Sumption
4.0 out of 5 stars
I have been a keen cook for many years but even so have learned loads of useful stuff that I never knew
Reviewed in the United Kingdom on September 1, 2014Verified Purchase
This book is packed with fascinating information, I have been a keen cook for many years but even so have learned loads of useful stuff that I never knew. The only reasons why I'm not giving it five stars are that I find the writing style a little annoying and at times patronising, and also the format of the book just feels wrong - the pages are too wide, which I found made it a little awkward to read.
5 people found this helpful
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Mr. J. Ambler
4.0 out of 5 stars
enlightening
Reviewed in the United Kingdom on March 27, 2015Verified Purchase
Would I re- read? Not sure. However, some of the stuff in there was amazing. Fully accept I'm perhaps not as much of a geek as the author... And I can't be bothered with confit of duck, no matter hiw many times you mention it!
Stuff on addetives was brilliant, found the stuff on regulations of temp a bit heavy- but at least I know now why the chicken I cook at home is way better than my local indian!
Stuff on addetives was brilliant, found the stuff on regulations of temp a bit heavy- but at least I know now why the chicken I cook at home is way better than my local indian!
Andrew
4.0 out of 5 stars
stolen!
Reviewed in the United Kingdom on February 26, 2014Verified Purchase
I was supposed to be the geek. But my wife, who is an excellent cook, is constantly dipping into my book, finding unusual facts about food chemistry and history - as well as recipes. Inevitably, the contributors vary in the level of their contributors, but I guess there's something for everyone here.
4 people found this helpful
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cyberdoctor
5.0 out of 5 stars
it is what it says on the tin
Reviewed in the United Kingdom on January 17, 2013Verified Purchase
it is what it says on the tin. This is not a traditional cook book, but more about sharing the knowledge learned from dozens of seasoned chefs and cooks. It delves into the science of cooking whilst not baffling the non scientist. Brilliant if you like to understand the "why" of doing things in a certain way.
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