Cooking for Geeks

Why do we cook the way we do? are you the innovative type, cooking for geeks applies your curiosity to discovery, inspiration, 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, 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 toolslearn about the important reactions in cooking, and how they impact the foods we cookGain firsthand insights from interviews with researchers, knife experts, and more, including author Harold McGee, chefs, writers, such as protein denaturation, and caramelization, Maillard reactions, food scientists, TV personality Adam Savage, and chemist Hervé This.


On Food and Cooking: The Science and Lore of the Kitchen

As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On food and cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy.

Though other books have now been written about kitchen science, and thoroughness of its explanations, clarity, On Food and Cooking remains unmatched in the accuracy, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating.

Harold mcgee's on Food and Cooking is a kitchen classic. Hailed by time magazine as "a minor masterpiece" when it first appeared in 1984, what exactly they're made of, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, and how cooking transforms them into something new and delicious.

He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen Cook's Illustrated Cookbooks

Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map.

These experiments range from simple to playful to innovative - showing you why you should fold versus stir batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes such as Old-Fashioned Burgers, Classic Mashed Potatoes,  andPerfect Chocolate Chip Cookies illustrate each of the basic principles at work.

Master 50 simple concepts to ensure success in the kitchen. Think of this as an owner's manual for your kitchen.

The Food Lab: Better Home Cooking Through Science

A new york times bestsellerwinner of the james beard award for General Cooking and the IACP Cookbook of the Year Award"The one book you must have, no matter what you’re planning to cook or where your skill level falls. New york times book reviewever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey forget about brining!—and use a foolproof method that works every time?As Serious Eats's culinary nerd-in-residence, J.

Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. Kenji lópez-alt has pondered all these questions and more. In hundreds of easy-to-make recipes with over 1, 000 full-color images, creamiest potato casserole ever conceived, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to make the crispiest, how to transform one simple tomato sauce into a half dozen dishes, and much more.

In the food lab, energy, kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, and molecules that create great food.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Destined to be a classic, it just might be the last cookbook you’ll ever need. Echoing samin’s own journey from culinary novice to award-winning chef, Fat Acid, Salt, Heat immediately bridges the gap between home and professional kitchens. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, and light, perfectly caramelized roast vegetables, tender braised meats, balanced vinaigrettes, flaky pastry doughs.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of the joy of cooking and how to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Fat, Acid, Salt, Heat will be your compass in the kitchen. By explaining the hows and whys of good cooking, acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, Fat, anywhere, Salt, at any time.

Now a netflix series! new york times bestseller and winner of the 2018 james beard award for best general cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, Rachel Ray Every Day, BuzzFeed, The Atlantic, San Francisco Chronicle, Vice Munchies, Chicago Tribune, The Washington Post, Elle.

Com, glamour, the seattle times, eater, publishers Weekly, Tasting Table, Newsday, Modern Farmer, Tampa Bay Times, Minneapolis Star Tribune, and more. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone.

Culinary Reactions: The Everyday Chemistry of Cooking

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Also included in this fun, such as how does altering the ratio of flour, fact-filled companion are answers to various culinary curiosities, yeast, salt, butter, sugar, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? .

This easy-to-follow primer includes recipes that demonstrate the scientific concepts, Cherry Dream Cheese a protein gel, such as Whipped Creamsicle Topping a foam, and Lemonade with Chameleon Eggs an acid indicator. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams.


The Knowledge: How to Rebuild Civilization in the Aftermath of a Cataclysm

Most of us are ignorant about the fundamental principles of the civilization that supports us, happily utilizing the latest—or even the most basic—technology without having the slightest idea of why it works or how it came to be. If you had to go back to absolute basics, get metals out of rock, would you know how to re-create an internal combustion engine, like some sort of postcataclysmic Robinson Crusoe, or even how to produce food for yourself?Lewis Dartnell proposes that the key to preserving civilization in an apocalyptic scenario is to provide a quickstart guide, put together a microscope, adapted to cataclysmic circumstances.

The knowledge describes many of the modern technologies we employ, but first it explains the fundamentals upon which they are built. Every piece of technology rests on an enormous support network of other technologies, all interlinked and mutually dependent. How would you go about rebuilding a technological society from scratch? If our technological society collapsed tomorrow what would be the one book you would want to press into the hands of the postapocalyptic survivors? What crucial knowledge would they need to survive in the immediate aftermath and to rebuild civilization as quickly as possible?Human knowledge is collective, distributed across the population.

It has built on itself for centuries, becoming vast and increasingly specialized. But dartnell doesn’t just provide specific information for starting over; he also reveals the greatest invention of them all—the phenomenal knowledge-generating machine that is the scientific method itself. The knowledge is a brilliantly original guide to the fundamentals of science and how it built our modern world.

You can’t hope to build a radio, for example, without understanding how to acquire the raw materials it requires, as well as generate the electricity needed to run it.

How To: Absurd Scientific Advice for Common Real-World Problems

He offers tips for taking a selfie with a telescope, crossing a river by boiling it, and powering your house by destroying the fabric of space-time. It's full of highly impractical advice for everything from landing a plane to digging a hole. As he did so brilliantly in What If?, Munroe invites us to explore the most absurd reaches of the possible.

Full of clever infographics and amusing illustrations, How To is a delightfully mind-bending way to better understand the science and technology underlying the things we do every day. He teaches you how to tell if you're a baby boomer or a 90's kid by measuring the radioactivity of your teeth. And if you want to get rid of the book once you're done with it, he walks you through your options for proper disposal, converting it to a vapor, including dissolving it in the ocean, using tectonic plates to subduct it into the Earth's mantle, or launching it into the Sun.

By exploring the most complicated ways to do simple tasks, Munroe doesn't just make things difficult for himself and his readers. How to is a guide to the third kind of approach. The world's most entertaining and useless self-help guide, and a way so monumentally complex, from the brilliant mind behind the wildly popular webcomic xkcd and the #1 New York Times bestsellers What If? and Thing ExplainerFor any task you might want to do, there's a right way, excessive, a wrong way, and inadvisable that no one would ever try it.

Bestselling author and cartoonist Randall Munroe explains how to predict the weather by analyzing the pixels of your Facebook photos.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, emotional, spices, and other seasonings; and balance the sensual, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.

Winner of the 2009 james beard book award for best book: reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them.

Ingredients: A Visual Exploration of 75 Additives & 25 Food Products

Pepper, kraft singles - american skim milk fat free, powerbar performance energy bar oatmeal raisin, mcdonald's chicken mcnuggets, hidden valley the original ranch light dressing, red bull energy drink, ocean spray cran-grape juice drink, snickers Bar, Nabisco Wheat Thins, Klondike Reese's Ice Cream Bars, Heinz Tomato Ketchup, MorningStar Farms Original Sausage Patties, Trident Perfect Peppermint Sugar Free Gum, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Quaker Instant Oatmeal Strawberries and Cream, General Mills Raisin Nut Bran, Hostess Twinkies, Hebrew National Beef Franks, Oroweat Healthy Multi-Grain Bread, Kraft Cool Whip Original, Naked Green Machine 100% Juice Smoothie, and Vlasic Ovals Hamburger Dill Chips.

But what do all those mysterious-sounding chemicals and additives actually do? Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. In the bestselling tradition of the elements and salt sugar fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food—from Twinkies and McNuggets to organic protein bars and healthy shakes.

What’s really in your food? we’ve all read the ingredients label on the back of a can, box, or bag from the grocery store. You’ll be surprised at what you find. Ingredients focuses on processed food additives from acesulfame potassium to xanthan gum, preservatives, emulsifiers, colorings, dessicants, including artificial and natural flavorings, thickeners, sweeteners, and more.

Together they reveal what each additive looks like, where it comes from, and how and why it is used.

Science & Cooking: A Companion to the Harvard Course

Topics include soft matter materials, such as emulsions and foams, elasticity, exemplified by the cooking of a steak and the culinary phenomenon spherification; as well as phase transitions, viscosity, illustrated by aioli and ice cream; diffusion and heat transfer, and the science underlying fermentation.

It should also be a useful resource for other courses and initiatives aiming to teach physics and chemistry through food and cooking, as well as to any curious reader with an interest in how recipes work on a scientific level. The course features world-renowned chefs explaining the remarkable creations from their kitchens paired with explanations of the underlying science in everyday cooking and haute cuisine.

This book focuses on conveying the scientific information in the course, with the order and content of the chapters closely following how the concepts would ordinarily be explained in the class. This book is based on, and meant to serve as a companion to, the Harvard course "Science and Cooking: from Haute Cuisine to Soft Matter Science", which aims to teach physics and chemistry through examples of food and cooking.

It is our hope that this book is a helpful supplement to students taking the course, either on campus or online. It additionally contains graphics, sample calculations, and short videos illustrating key concepts.