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Cooking for Geeks : Real Science, Great Cooks, and Good Food by Jeff Potter... - Picture 1 of 1
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Cooking for Geeks : Real Science, Great Cooks, and Good Food by Jeff Potter...

LINDAGALINDA60
(622)
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US $30.00
ApproximatelyAU $45.94
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Condition:
Brand new
Postage:
US $5.22 (approx. AU $7.99) USPS Media MailTM.
Located in: Marion, Indiana, United States
Delivery:
Estimated between Thu, 21 Aug and Wed, 27 Aug to 94104
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eBay item number:175581813952
Last updated on 04 Nov, 2024 13:28:57 AEDSTView all revisionsView all revisions

Item specifics

Condition
Brand new: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN
9781491928059

About this product

Product Identifiers

Publisher
O'reilly Media, Incorporated
ISBN-10
1491928050
ISBN-13
9781491928059
eBay Product ID (ePID)
211261583

Product Key Features

Number of Pages
488 Pages
Language
English
Publication Name
Cooking for Geeks : Real Science, Great Cooks, and Good Food
Subject
Methods / General, General
Publication Year
2015
Type
Textbook
Author
Jeff Potter
Subject Area
Cooking, Computers
Format
Trade Paperback

Dimensions

Item Height
1.2 in
Item Weight
33.6 Oz
Item Length
9.3 in
Item Width
8 in

Additional Product Features

Edition Number
2
Intended Audience
Scholarly & Professional
LCCN
2016-302134
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.5/015
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 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 Herv This, 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
LC Classification Number
TX652

Item description from the seller

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LINDAGALINDA60

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