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Cooking for Geeks: Real Science, Great Hacks, and Good Food Paperback – Aug 12 2010
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About the Author
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.
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Top Customer Reviews
Cons: not many recipes, some information is well beyond what most cooks will use/need
This is an interesting cookbook. I would consider the first 5 chapters worth reading if you plan to do any cooking and want a better understanding of what's happening or if you like experimenting.
If you REALLY like experimenting the last 2 chapters will be perfect for you. If you don't feel like buying lots of chemicals to try new (and not necessarily edible) things, they're not as
The cookbook was written specifically for computer geeks who are afraid of doing things in a kitchen. The opening chapter has a lot of references to thinking of cooking techniques with regards to computing. If you don't know computer programming, you might consider this chapter skippable, but you'd miss out on some hidden gems of information, like the difference between all purpose and baking flour (gluten content).
Chapter 2 is an overview of cookware, a chapter I'd normally not find interesting. Here again, there were interesting tid bits of information, like what to look for in knives, how they get teflon to stick to the pan, and a tasty 1-2-3 crepe recipe.
Chapter 3 is where the experiments start. This is not so much a recipe book as it is an experimentation guide. Mr. Potter explains the theory behind something and then gives you a recipe with which to test that theory out. Often there are two recipes to compare and contrast. It's here I found the watermelon feta salad recipe, as an example of how you experience taste. I tried it, and it was very surprising.Read more ›
My cooking history has been to learn a recipe here, another there, maybe get some tidbits of understanding by asking more experienced cooks. This book was my first systematic introduction to the kitchen, food, and the techniques available to a cook. It has been extremely influential. While more advanced cooks will probably know much of the information, I think most people at the inexperienced to intermediate level can gain tremendously by reading this book, geek or not. And yes, his geekery is unfeigned (which was surprising to me). I wholeheartedly recommend it to anybody who is ready to become a more versatile, creative, and competent cook.
The perfect book to help less experienced cooks get more experimental.
Most recent customer reviews
Highly recommend to those who enjoy kitchen chemistry.
Why certain ingredients and methods make the difference.
One of my favorite cook books!! The Lemon meringue pie recipe is the best.Published 14 months ago by MissHubley
Bought as a gift - been told its a great book that's being used a lot.
Recipient is a research chemist who loves to cook.
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