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cooking geeks real science great cooks good food 2nd

Type:: E-books
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Uploaded On:: Aug. 12, 2018, 2:07 p.m.
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http://ititli.com/images/uaLCU.jpg 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 Completely Rewritten Second Edition Same geeky humor; new recipes, scientific details, interviews, and labs. For foodies who love to read, you’ll find new interviews with culinary pros. If you’re into science, you’ll find new sidebars covering everything from the difference between beet and cane sugar to how Sherlock Holmes would tell where his tomato was grown (hint: isotopomers). This new edition also introduces a dozen labs for geeky parents wanting to experiment with their kids. With the entire text updated and revised, there’s lots of new material to delight home cooks and pros alike. 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. Cooking for Geeks: Real Science, Great Cooks, and Good Food, 2nd Edition by Jeff Potter English | 2015 | ISBN: 978-1-491-92805-9 | 488 pages | EPUB | 40.90 MB

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cooking geeks real science great cooks good food 2nd

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