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Cooking for Geeks: Real Science, Great Hacks, and Good Food
US $15.64
ApproximatelyAU $22.83
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Brand new
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Located in: South El Monte, California, United States
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eBay item number:364879066113
Item specifics
- Condition
- ISBN
- 9780596805883
- Subject Area
- Cooking, Computers, Technology & Engineering
- Publication Name
- Cooking for Geeks : Real Science, Great Hacks, and Good Food
- Publisher
- O'reilly Media, Incorporated
- Item Length
- 9.2 in
- Subject
- Food Science, General, Methods / General
- Publication Year
- 2010
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.7 in
- Item Weight
- 32.7 Oz
- Item Width
- 8 in
- Number of Pages
- 432 Pages
About this product
Product Identifiers
Publisher
O'reilly Media, Incorporated
ISBN-10
0596805888
ISBN-13
9780596805883
eBay Product ID (ePID)
81813592
Product Key Features
Number of Pages
432 Pages
Publication Name
Cooking for Geeks : Real Science, Great Hacks, and Good Food
Language
English
Publication Year
2010
Subject
Food Science, General, Methods / General
Type
Textbook
Subject Area
Cooking, Computers, Technology & Engineering
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
32.7 Oz
Item Length
9.2 in
Item Width
8 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.5024
Table Of Content
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: Cooking's Primary Variables Chapter 5: Air: Baking's Key Variable Chapter 6: Playing with Chemicals Chapter 7: Fun with Hardware Cooking Around Allergies Afterword About the Author Colophon
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 Hervé 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, Who else but O'Reilly could publish a book based on the geekery of cooking? This evergreen title will explain the techniques of basic cooking with exercises, labs, and interviews. Why to Buy: This educational and highly useful book shows the hacker and maker communities how to bring science into the kitchen. "Cooking for Geeks" will appeal to a broad audience of scientists, cooks, and programmers who want to experiment with food the way they tinker with technology. It allows them to test new food creations by applying the same technical approach they use to debug software or hack hardware. Whether or not they know how to cook, this book helps readers discover a new method to cooking through experiments that let them see the algorithms behind recipes., 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 Hervé 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, 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 Hervé 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, Who else but O'Reilly could publish a book based on the geekery of cooking? This evergreen title will explain the techniques of basic cooking with exercises, labs, and interviews. Why to Buy: This educational and highly useful book shows the hacker and maker communities how to bring science into the kitchen. "Cooking for Geeks" will appeal ......
LC Classification Number
TX652
Item description from the seller
Seller Feedback (1,443)
- i***s (631)- Feedback left by buyer.Past 6 monthsVerified purchaseFast shipping to Hawaii. Professionally packaged. Quality better than advertised. Price was very reasonable relative to the value of the item. There was a bit of a mix-up on shipping method & price. Seller dealt with the issue in a fast & friendly manner. Highly recommend this seller!
- 7***s (5)- Feedback left by buyer.Past 6 monthsVerified purchaseJust received the book I ordered – way ahead of estimated delivery time – in a perfectly brand new and undamaged condition (as described). It was also shrink-wrapped, which was a nice surprise, but I would've appreciated it more if it'd also arrived in a box rather than a bag (as I live in a whole other continent), but it didn't sustain any damage, so it's all right. Great seller; highly recommended; will definitely shop from again. ⭐⭐⭐⭐⭐ Cheers.
- t***r (172)- Feedback left by buyer.Past 6 monthsVerified purchaseItem was as described, nicely packaged. I'm disappointed that I paid extra for USPS Priority Mail as offered by the seller, but it was shipped Ground Advantage. I still got it in time to deliver as a present so there's that. I would buy from this seller again but I would not pay the hefty upcharge for quicker shipping. AA
Product ratings and reviews
Most relevant reviews
- 07 Oct, 2011
Best why and how cook book ever.
- 08 Sep, 2024
Cookbook with recipes and lots of tips a...
Verified purchase: YesCondition: Pre-ownedSold by: second.sale
- 11 Sep, 2019
Fun book for cooking/science nerds
Verified purchase: YesCondition: Pre-ownedSold by: thrift.books
- 09 Oct, 2011
Really glad I ordered this book.
- 03 May, 2012
Great Book!!!
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