Cooking for Geeks Real Science Great Cooks and Good Food Jeff Potter 9781491928059 Books read Cooking%20for%20Geeks%20Real%20Science%20Great%20Cooks%20and%20Good%20Food%20Jeff%20Potter%209781491928059%20Books
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read Cooking for Geeks Real Science Great Cooks and Good Food Jeff Potter 9781491928059 Books QOG
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
Jeff Potter,Cooking for Geeks Real Science, Great Cooks, and Good Food,O'Reilly Media,1491928050,Cookbooks,Cookbooks.,Cooking,Cooking.,Geeks (Computer enthusiasts),Geeks (Computer enthusiasts).,COMPUTERS / General,COOKERY,COOKING / General,COOKING / Methods / General,Computers/General,Cooking / Wine,FOOD SCIENCE,GENERAL,General Adult,Methods - General,Non-Fiction,TECHNOLOGY ENGINEERING / Food Science / General,Techniques,Technology Engineering/Food Science - General,United States,cooking; cooking for geeks; science; cooking techniques; basic cooking techniques; cooking hacks; science in the kitchen; the science of food; the science of cooking; culinary; culinary science; food and science; hackers; makers; geeks; home cooks; recipes; flavor profiles; improvising recipes; coding; experiments; labs; chemistry; sous vide; sous vide cooking; filtration; cooking with liquid nitrogen; kitchen tools; hydrocolloids; food scientists; chefs; prepping ingredients; kitchen equipment; flavors and ingredients; cooking variables; baking variables; food additives; physiology of taste; physiology of smell; flavor combinations; culinary techniques; molecular gastronomy; 2nd; 2nd edition; second; second edition; 2E,cooking; cooking for geeks; science; cooking techniques; basic cooking techniques; cooking hacks; science in the kitchen; the science of food; the science of cooking; culinary; culinary science; food and science; hackers; makers; geeks; home cooks; recipes; flavor profiles; improvising recipes; coding; experiments; labs; chemistry; sous vide; sous vide cooking; filtration; cooking with liquid nitrogen; kitchen tools; hydrocolloids; food scientists; chefs; prepping ingredients; kitchen equipment; flavors and ingredients; cooking variables; baking variables; food additives; physiology of taste; physiology of smell; flavor combinations; culinary techniques; molecular gastronomy; sous vide; 2nd; 2nd edition; second; second edition; 2E;
Cooking for Geeks Real Science Great Cooks and Good Food Jeff Potter 9781491928059 Books Reviews :
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
Jeff Potter,Cooking for Geeks Real Science, Great Cooks, and Good Food,O'Reilly Media,1491928050,Cookbooks,Cookbooks.,Cooking,Cooking.,Geeks (Computer enthusiasts),Geeks (Computer enthusiasts).,COMPUTERS / General,COOKERY,COOKING / General,COOKING / Methods / General,Computers/General,Cooking / Wine,FOOD SCIENCE,GENERAL,General Adult,Methods - General,Non-Fiction,TECHNOLOGY ENGINEERING / Food Science / General,Techniques,Technology Engineering/Food Science - General,United States,cooking; cooking for geeks; science; cooking techniques; basic cooking techniques; cooking hacks; science in the kitchen; the science of food; the science of cooking; culinary; culinary science; food and science; hackers; makers; geeks; home cooks; recipes; flavor profiles; improvising recipes; coding; experiments; labs; chemistry; sous vide; sous vide cooking; filtration; cooking with liquid nitrogen; kitchen tools; hydrocolloids; food scientists; chefs; prepping ingredients; kitchen equipment; flavors and ingredients; cooking variables; baking variables; food additives; physiology of taste; physiology of smell; flavor combinations; culinary techniques; molecular gastronomy; 2nd; 2nd edition; second; second edition; 2E,cooking; cooking for geeks; science; cooking techniques; basic cooking techniques; cooking hacks; science in the kitchen; the science of food; the science of cooking; culinary; culinary science; food and science; hackers; makers; geeks; home cooks; recipes; flavor profiles; improvising recipes; coding; experiments; labs; chemistry; sous vide; sous vide cooking; filtration; cooking with liquid nitrogen; kitchen tools; hydrocolloids; food scientists; chefs; prepping ingredients; kitchen equipment; flavors and ingredients; cooking variables; baking variables; food additives; physiology of taste; physiology of smell; flavor combinations; culinary techniques; molecular gastronomy; sous vide; 2nd; 2nd edition; second; second edition; 2E;
Cooking for Geeks Real Science, Great Cooks, and Good Food [Jeff Potter] on . divbr /span id= caseCorrespondence_30941423115_text Why do we cook the way we do? Are you the innovative type
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