What more can one ask for? You’ve got science, hacks, and good food all in one! This is the title of Jeff Potter’s new book, which was recently launched by O’Reilly Media. I hadn’t heard of the book till today, courtesy of Mark Baard.
Cooking for Geeks: Real Science, Great Hacks, and Good Food is for people who love good food but go beyond appreciating the finished product. If you’re the type who does not always follow recipes to the letter, then this book just might be the one you’ve been looking for. If you’re the kind who needs to know what happens – scientifically – when concocting your creations in the kitchen, then this book is definitely for you.
O’Reilly’s press release describes Potter’s masterpiece as:
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 (@cookingforgeeks) provides the answers and offers a unique take on recipes—from the sweet (a “mean” chocolate chip cookie) to the savory (duck confit sugo).
The fact that he includes interviews with the likes of Adam Savage in the cookbook makes Jeff Potter interesting for me. And, when he described his book as “science textbook meets cookbook,” I was sold. The cookbook is on sale at Amazon for $23.09.
Aww, thanks! Let me know if you have any questions!
Happy Cooking,
Jeff Potter
Will do – once I get my hands on it!
I love cooking and have several cookbooks, but this one really stands out! Added it on my Amazon list waiting for it to be released. If I’m not mistaken professional chefs need to know how food work on chemical level, this information is especially useful when creating recipes of your own.
Darice, I love to cook, too, but was never good at following recipes to the letter. I’d rather understand the principles behind the processes – that’s why I can’t wait to get my hands on this book.