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Cooking for Geeks: Real Science, Great Hacks, and Good Food by Potter, Jeff

by Potter, Jeff | PB | Good
ThriftBooks
  • (3605839)
US $4.98
ApproximatelyAU $7.54
Condition:
Good
“Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ”... Read moreabout condition
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eBay item number:374799298779
Last updated on 15 Jun, 2024 18:47:11 AESTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ...
Binding
Paperback
Weight
2 lbs
Product Group
Book
IsTextBook
No
ISBN
9780596805883
Subject Area
Computers, Technology & Engineering, Cooking
Publication Name
Cooking for Geeks : Real Science, Great Hacks, and Good Food
Item Length
9.2 in
Publisher
O'reilly Media, Incorporated
Subject
Food Science, Methods / General, General
Publication Year
2010
Type
Textbook
Format
Trade Paperback
Language
English
Item Height
0.7 in
Author
Jeff Potter
Item Width
8 in
Item Weight
32.7 Oz
Number of Pages
432 Pages

About this product

Product Information

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

Product Identifiers

Publisher
O'reilly Media, Incorporated
ISBN-10
0596805888
ISBN-13
9780596805883
eBay Product ID (ePID)
81813592

Product Key Features

Author
Jeff Potter
Publication Name
Cooking for Geeks : Real Science, Great Hacks, and Good Food
Format
Trade Paperback
Language
English
Subject
Food Science, Methods / General, General
Publication Year
2010
Type
Textbook
Subject Area
Computers, Technology & Engineering, Cooking
Number of Pages
432 Pages

Dimensions

Item Length
9.2 in
Item Height
0.7 in
Item Width
8 in
Item Weight
32.7 Oz

Additional Product Features

Lc Classification Number
Tx652
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
Copyright Date
2010
Target Audience
Scholarly & Professional
Dewey Decimal
641.5024
Dewey Edition
22
Illustrated
Yes

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  • by lXFvzMCWTr2@Deleted
    07 Oct, 2011

    Best why and how cook book ever.

    This book is great. It explains all about the science behind food. I Learn things like why we use eggs, why salt is so important, what flours react best with yeast, and how to make food taste better in general. I bought this book for my wife because we both love to learn about the why, and how behind things and she had check a copy out from the local library and we had in for over 3 months.

  • by alizaburton
    11 Sep, 2019

    Fun book for cooking/science nerds

    This was textbook for a college class, but it's so fun and interesting I didn't try to sell it after the class was over.

    Verified purchase: YesCondition: Pre-ownedSold by: thrift.books

  • by rocksinarow
    09 Oct, 2011

    Really glad I ordered this book.

    Alton Brown, America's Test Kitchen, and now Jeff Potter. I am an improv-style cook, and every new understanding of the science behind the art elevates my cooking. It also helps me explore fearlessly, with fewer "trash it and order pizza" moments. I also liked the interviews with gurus of cooking.

  • by hlgaUefWTEG@Deleted
    03 May, 2012

    Great Book!!!

    Awesome book!!! Is recommended for all the geeks who wants to start cooking. It is fun and have a lot of geek references...

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