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.
"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
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Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. He studied computer science and visual art at Brown University.Contenuti:
Recipe Index; List of Interviews; Preface; How to Use This Book; On the Web; Acknowledgments; How to Contact Us; Safari® Books Online; Chapter 1: Hello, Kitchen!; 1.1 Think Like a Hacker; 1.2 Cooking for One; 1.3 Cooking for Others; Chapter 2: Initializing the Kitchen; 2.1 Approaching the Kitchen; 2.2 Kitchen Equipment; 2.3 Kitchen Organization; 2.4 Giving Kitchen Tools As Gifts; Chapter 3: Choosing Your Inputs: Flavors and Ingredients; 3.1 Smell + Taste = Flavor; 3.2 Tastes: Bitter, Salty, Sour, Sweet, Umami, Others; 3.3 Adapt and Experiment Method; 3.4 Regional/Traditional Method; 3.5 Seasonal Method; 3.6 Analytical Method; Chapter 4: Time and Temperature: Cooking’s Primary Variables; 4.1 Cooked = Time * Temperature; 4.2 Foodborne Illness and Staying Safe Well, safer?there’s no such thing as 100% safe.; 4.3 Key Temperatures in Cooking; Chapter 5: Air: Baking’s Key Variable; 5.1 Gluten; 5.2 Biological Leaveners; 5.3 Chemical Leaveners; 5.4 Mechanical Leaveners; Chapter 6: Playing with Chemicals; 6.1 Traditional Cooking Chemicals; 6.2 Modern Industrial Chemicals; Chapter 7: Fun with Hardware; 7.1 Sous Vide Cooking; 7.2 Commercial Hardware and Techniques; Cooking Around Allergies; Substitutions for Common Allergies; Afterword; About the Author; Colophon;|
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Descrizione libro O'Reilly Media, 2010. Paperback. Condizione libro: New. 1. Codice libro della libreria DADAX0596805888
Descrizione libro O'Reilly Media, 2010. Paperback. Condizione libro: New. book. Codice libro della libreria 0596805888
Descrizione libro O'Reilly Media, 2010. Paperback. Condizione libro: New. Codice libro della libreria P110596805888