Cooking For Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 9781491928141
Size: 19.24 MB
Format: PDF, ePub, Mobi
View: 33

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

Fitness For Geeks

Author: Bruce Perry
Publisher: "O'Reilly Media, Inc."
ISBN: 9781449399894
Size: 14.10 MB
Format: PDF, Mobi
View: 64

Uses science and computer metaphors to explain how the body works and what it needs to thrive in terms of exercise, food, and health.

The Nerdy Nummies Cookbook

Author: Rosanna Pansino
Publisher: Simon and Schuster
ISBN: 9781501104015
Size: 12.85 MB
Format: PDF
View: 86

For bakers of all levels, this book is filled with fun projects perfect for the whole family. Print run 125,000.

The Geeky Chef Cookbook

Author: Cassandra Reeder
Publisher: Race Point Pub
ISBN: 9781631060496
Size: 12.90 MB
Format: PDF, ePub, Mobi
View: 84

Contains 50 step-by-step, illustrated recipes for foods seen in sci-fi and fantasy TV, movies, games and books.

Proof

Author: Adam Rogers
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547897967
Size: 20.70 MB
Format: PDF, ePub
View: 89

A spirited, history-rich narrative on the art and science of alcohol discusses everything from fermentation and distillation to traditions and the effects of alcohol on the body and brain. 25,000 first printing.

Molecular Gastronomy

Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231508070
Size: 15.68 MB
Format: PDF, ePub, Docs
View: 60

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

The Brothers Vonnegut

Author: Ginger Strand
Publisher: Farrar, Straus and Giroux
ISBN: 9780374711542
Size: 10.77 MB
Format: PDF
View: 25

Worlds collide in this true story of weather control in the Cold War era and the making of Kurt Vonnegut In the mid-1950s, Kurt Vonnegut takes a job in the PR department at General Electric in Schenectady, where his older brother, Bernard, is a leading scientist in its research lab--or "House of Magic." Kurt has ambitions as a novelist, and Bernard is working on a series of cutting-edge weather-control experiments meant to make deserts bloom and farmers flourish. While Kurt writes zippy press releases, Bernard builds silver-iodide generators and attacks clouds with dry ice. His experiments attract the attention of the government; weather proved a decisive factor in World War II, and if the military can control the clouds, fog, and snow, they can fly more bombing missions. Maybe weather will even be the "New Super Weapon." But when the army takes charge of his cloud-seeding project (dubbed Project Cirrus), Bernard begins to have misgivings about the harmful uses of his inventions, not to mention the evidence that they are causing alarming changes in the atmosphere. In a fascinating cultural history, Ginger Strand chronicles the intersection of these brothers' lives at a time when the possibilities of science seemed infinite. As the Cold War looms, Bernard's struggle for integrity plays out in Kurt's evolving writing style. The Brothers Vonnegut reveals how science's ability to influence the natural world also influenced one of our most inventive novelists.