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Cooking for Geeks: Real Science, Great Cooks, and Good Food
Ebook Free Cooking for Geeks: Real Science, Great Cooks, and Good Food
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Review
Praise for the first edition: One of the most useful books on understanding cooking, kind of like a rock-and-roll version of Harold McGee's "On Food and Cooking." -The Washington Post 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. -NY Daily News Potter covers an array of topics...while giving readers a refresher in chemistry that is both accessible and (dare I say) fun.  -The New Yorker's Book Bench Clear, fact-packed, and engaging.  -The Atlantic
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About the Author
Jeff Potter is curious about the science of food and loves finding answers to why ingredients and recipes work the way they do. By bringing science to food-minded people and food to science-minded people, he blends genres to educate the public about how to master the kitchen. Jeff has been featured in USA Today, the Today Show, and is a regular guest on Science Friday.
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Product details
Paperback: 488 pages
Publisher: O'Reilly Media; 2 edition (October 29, 2015)
Language: English
ISBN-10: 1491928050
ISBN-13: 978-1491928059
Product Dimensions:
8 x 1 x 9 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
78 customer reviews
Amazon Best Sellers Rank:
#43,688 in Books (See Top 100 in Books)
This second edition is just as informative, humorous, and enjoyable as the first. When I first picked up 'Cooking for Geeks', I was half expecting some kind of snarky cookbook aimed at the stereotypical geek who still lives at home in the basement. You know, the guy/girl who could make a nuclear reactor out of dental floss and a microwave, but if their food isn't cereal, delivery, or made by mom, then they're pretty clueless. So I was pleasantly surprised that this book was NOT like that. It doesn't talk down to the reader in any way, but engages them in the science behind cooking. For someone that loves to cook, I find this to be a very cool new way to think of cooking. I loved the book "Ratio: The Simple Codes Behind the Craft of Everyday Cooking' by Mark Ruhlman for that reason as well. Many people think of cooking as a strictly creative endeavor, about harmonies of flavors and visual appeal, when the reasons WHY behind some flavors work together and some are a horrid mess are very scientific.The updates to this book add much to the first edition. More side notes, more interviews, more recipes, more more more. If you every have wondered about why you bake a cake at 350 degrees but cookies at 375, or why letting a roast or turkey rest for 10-15 minutes before carving makes the meat that much better, this book is for you. If you like to experiment rather than follow a recipe down to the last pinch of salt, but the results aren't always what you were hoping for (or even if they are!), this book is for you. I love to cook, and have a huge collection of cookbooks and bookmarked recipes on my web browser, but this book is really in its own class. You are able to read it like a typical book even if you don't like to cook. It's full of little "Ohhhh, so that's why_______ does ________" moments. Learning how random ingredients come together to make some of the most delicious things on this earth is a great way to while away a lazy Sunday afternoon.All the good stuff is still here - how to set up a kitchen, tools you need, staples to always have on hand. plating, basics to master, even how to hack your vacuum sealer to make it "suck even more" (page 319). Many of the sections can be turned into science experiments to do with kids, like page 307 and "Why does popcorn pop?" or page 224-225 on how different baking temps and different kinds of sugar affects how brown and crispy your cookies will get. What is better than getting to eat the results of your science experiment?
This is just a warning for people buying the Kindle edition -- if you are buying a physical copy you can ignore this review.This is in "etextbook" format; I had never bought a book in this format before. It is basically like PDF format. Each page is a graphic representation of the printed page. The problem is, the original font is of such a size that on devices with screens smaller than the pages of the original book, the font is too small.On a regular size tablet like an iPad Air the pages are legible but unpleasantly small. I would not want to read for more than a short period on a tablet. On an iPad Mini, forget it. Unusable. I would suggest if you aren't planning to mostly read on a large computer screen, you think twice about getting the Kindle edition.I can see. Why they chose to go w itch this format; the page layout is completely free form with multiple embedded graphics on many pages, so this is probably the only practical format they could use. However, I think Amazon needs to give more warning at the point of purchase about the drawbacks. For most devices, you are basically getting a book with pages shrunken from the original physical format. (Of course, you can zoom in, but try reading a book in that mode for any length of time.)
I've been interested in cooking for years; my choice for occupation was essentially between chef and engineer. Not wanting to have to work on nights, weekends, and holidays, I chose the path of the engineer... but this cook book is clearly the engineer-who-wants-to-be-a-chef's best choice. I have learned more about cooking in the past few weeks since I have had this book than probably in the past 2 decades since I have considered myself to be a 'great cook.' This book will teach you the basics of sauces and their many derivatives, thermodynamics and methods of varying heat to obtain different results; there is more than 1 cartesian coordinate photo-illustration where an item is baked with variable time and temperature; and its not just physics, we learn of phenomenology, what is taste, what is smell; we learn metallurgy of knives, we learn about how easy it is to bake bread and why you should really learn to cook your own pizza - from scratch... if I could give more than 5 stars I would... and you need not be an engineer or rocket scientist to gain from this book - you simply need the desire to understand why food works the way it does... it's like Stephen Hawking's "Brief History of Time" in the form of a cook-book; technical and complex, yet written for anyone with the curiosity to understand the universe they inhabit.
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