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Cooking for Geeks: Real Science, Great Hacks, and Good Food

Description:

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 Herv&eacute This, and xkcd

"My own session with the book made me feel a lot more confident in my cooking."

--Monica Racic,
The New Yorker

"I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!"

--Adam Savage, co-host of Discovery Channel's MythBusters

"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."

-- Barbara Hanson, NewYork
Daily News


Editorial Reviews

Review

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, including "calibrating your equipment" in the kitchen, gastronomy, genetically modified foods, understanding pH levels, temperature, and the psychology of taste, 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 ... Cooking for Geeks offers an improbable victory of text over the standard food porn.
-The Atlantic

About the Author

A science and food geek, Jeff Potter has been featured on television newscasts and radio shows throughout the country, spoken at science festivals both in the United States and overseas, and is a trustee and spokesperson for Awesome Food, part of the Awesome Foundation. He studied computer science and visual art at Brown University.

Details:

Cooking for Geeks: Real Science, Great Hacks, and Good Food

Product ID: U0596805888
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Imported From: United States

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Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

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Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Qatar. Any items found to be restricted or prohibited for sale within the Qatar will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Qatar are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

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Similar suggestions by Bolo

Cooking for Geeks: Real Science, Great Hacks, and Good Food

Product ID: U0596805888
Cooking for Geeks: Real Science, Great Hacks, and Good Food-0
|

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Qatar. Any items found to be restricted or prohibited for sale within the Qatar will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Qatar are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

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 Herv&eacute This, and xkcd

"My own session with the book made me feel a lot more confident in my cooking."

--Monica Racic,
The New Yorker

"I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!"

--Adam Savage, co-host of Discovery Channel's MythBusters

"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."

-- Barbara Hanson, NewYork
Daily News


Editorial Reviews

Review

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, including "calibrating your equipment" in the kitchen, gastronomy, genetically modified foods, understanding pH levels, temperature, and the psychology of taste, 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 ... Cooking for Geeks offers an improbable victory of text over the standard food porn.
-The Atlantic

About the Author

A science and food geek, Jeff Potter has been featured on television newscasts and radio shows throughout the country, spoken at science festivals both in the United States and overseas, and is a trustee and spokesperson for Awesome Food, part of the Awesome Foundation. He studied computer science and visual art at Brown University.

Details:

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