num_pages: 488
description: Why exactly do we cook the way we do? Are you curious about the science behind what happens to food as it cooks? Are you the innovative type used to expressing your creativity instead of just following recipes? Do you want to learn how to become a better cook?Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity inspiration and invention to the food you prepare. Why do we bake some things at 350F / 175C and others at 375F / 190C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you overclock an oven to 1000F / 540C? This expanded new edition provides in-depth answers and lets you experiment with several labs and more than 100 recipes from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen youre unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook. Discover what type of cook you are and learn how to think about flavor Understand how protein denaturation Maillard reactions caramelization and otherreactions impact the foods we cook Gain firsthand insights from interviews with researchers food scientists knife experts chefs and writersincluding science enthusiast Adam Savage chef Jaques Ppin and chemist Herv This
language: English
title: Cooking for Geeks: Real Science, Great Cooks, and Good Food
publisher: O'Reilly Media