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Cooking for Geeks: Real Science, Great Cooks, and Good Food Paperback – Illustrated, November 10, 2015
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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 tools
Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
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 Hervé This
- Print length488 pages
- LanguageEnglish
- PublisherO'Reilly Media
- Publication dateNovember 10, 2015
- Dimensions8 x 0.9 x 9.2 inches
- ISBN-101491928050
- ISBN-13978-1491928059
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This 2nd edition is 80 pages larger than the 1st edition, and includes more recipes and section topics. According to the affiliated website, the book is a complete rewrite: I compared several sections side-by-side, and they each section I compared was indeed rewritten, and facts were updated (e.g. dead websites removed, etc.). In a few cases I didn't think the rewrites were improvements, for example, the 1st edition had a recipe for Lime Marmalade which discussed the uses of two different types of pectin, while the 2nd edition had a more general Citrus Marmalade recipe which didn't have as much pectin specifics.
Also, the 2nd edition only has a very general table of contents on one page at the beginning, while the 1st edition has a more detailed multi-page table of contents, so you get a better idea of what kind of information is in this book. (The beginning of each chapter has the detailed contents for just that chapter). Some chapters have been retitled to change the emphasis and order re-arranged.
There are some funny glitches in the production of the 2nd edition. First of all, I hunted in the book for some sort of preface or introduction to the 2nd edition that explained how this edition differs from the 1st, or what motivated its production, but there was nothing. I had to find this information on the web, which seems odd. (You can google for "cookingforgeeks whats-new" to find the list of new topics, or look at the URL I have provided in the first comment below; I've printed this page off and inserted it into my copy). Secondly, both editions have a list of recipes following the table of contents, but the 2nd edition omits the sections of recipes for sauces, and for drinks, which makes it see like the second edition has fewer recipes than the 1st. These are both odd glitches for a 2nd edition that make it seem like the book was rushed into production and components were carelessly left out.
Still, it is a fascinating book that pulls together some information I already had plus teaches me much more about cooking, and provides a bunch of good projects to try out in the next few weeks. And if you already have the 1st condition but are a fan of this book, you will find more to enjoy in the 2nd edition.
The parents have been astonished with the cooking ability of their children after taking the class. Most of the students never cooked anything before. I think this is because your book helps remove the fear of cooking and frees them to experiment; the very thing that separates good cooks from great cooks! As a teacher I couldn't ask for better content. There are so many interesting and challenging learning opportunities to choose from!
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And a very personal response to a query. First rate service!
I discovered it in an Airbnb and have since gifted it twice, both time people were very happy!
I am yet to get it for myself.... it won’t be long!





