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

Cooking For Geeks
By Jeff Potter

Synopsis: Why do we cook the way we do? 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.

Published: August 2010 | ISBN-13: 978-0596805883

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As someone who makes homemade ice-cream and is a bit of a foodie, I really loved going through Jeff’s book to have interesting explanations of the science involved in many of the cooking methods we use everyday. The recipes are definitely worth a try too! – @popsciguyoz

NPR Interview with Author

Washington Post Book Review
Scientific American Book Review
The New Yorker Book Review
Khymos Book Review

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Categories: Chemistry, Food Science

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