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.
Initialize your kitchen 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
Play with your food using hydrocolloids and sous vide cooking
Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd
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.
Themoderngeekismorethanjustareinedversionofthestereotypicalmoviegeekfromthe’80s.True,there’sacontemporaryequivalent,whohaveswappedStarWarsposters,pocketprotectors,andlargeglassesheldtogetherbytapeforreally,reallysmartphones,hipsterglasses,andsocialwebsitesrunningonvirtualmachines.TheInternethasgiventhecomputergeekanewchallenge.Formostofustechies,thelargestobstacleinbuildingsomethinggreathaschangedfromatechnicaltoasocialone.Thequestionisnolongercanyoubuildit,butwillpeoplewantit?We’rebecomingadiferentkindofcommunity,onethathastorelatetoahalfabillionFacebookusers,Twitterers,andlolcats.(Icanhascheez-burger?Seepage169.)Butwhatitmeanstobeageektodaycanalsobebr...
——引自章节:Chapter1:Hello,kitchen!
Itdepends.InastandardU.S.cup,237ml.Butifyou’retalkingaboutaU.S.“legal”cup,asusedonnutritionlabels,it’s240ml.LiveinCanada,eh?That’llbe250ml,please.OrareweBritish?Animperialcupis284ml.Thisleavesmewondering:isapintofGuinnessactuallylargerinIreland?
——引自第19页
爱潜水的乌贼阅文集团白金作家、网络文学著名作家、“茅盾文学新人奖·网络文学新人奖”获得者,2019年7月起担任四川省网络作家协会主席。代表作品有《灭运图录》《奥...
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李大发豆瓣阅读热门悬疑推理作者,曾获豆瓣阅读第②届长篇拉力赛悬疑组冠军。作品《阴雷》荣登豆瓣阅读2021年悬疑小说年度榜单TOP①。已出版长篇小说《焚冬》(原名...
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夕阳看鱼,晋江网作者,著有《锦绣双城》等作品。
1946年生,浙江余姚(现为慈溪)人。在家乡度过童年后到上海读中学和大学,曾任上海戏剧学院院长、上海写作学会会长。撰写过大量艺术史论和文化史论著作,在学术界影响...
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A trailblazing account of human history, challenging our most fundamental assump...
朱良志,1955年生,安徽滁州人。现为北京大学哲学系教授。长期从事中国传统美学和艺术观念研究,近年来又多在中国传统绘画研究方面投入心力。出版有《南画十六观》《石...