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| Jeff Potter | ||||
| O'Reilly Media | ||||
| 2010 | ||||
| English | ||||
| 412 pages | ||||
| 12.96 MB | ||||
[tab] [content title="Summary"] ### Are You an Innovative Cook? If you’re the type who likes to march to your own beat in the kitchen and enjoy expressing your creativity rather than just following recipes, *Cooking for Geeks* is the perfect book for you. If you're curious about the science behind cooking and want to understand what makes a recipe work—enabling you to improvise and create your own unique dishes—this book has you covered. More than just a cookbook, *Cooking for Geeks* encourages discovery, inspiration, and invention in the kitchen. Ever wondered why medium-rare steak is so beloved? Or why some baked goods require temperatures of 350°F (175°C) while others call for 375°F (190°C)? Author Jeff Potter answers these questions and offers a fresh perspective on recipes, ranging from a "mean" chocolate chip cookie to duck confit sugo. ### What You’ll Discover: - **Initialize Your Kitchen**: Tips for setting up your workspace and calibrating your tools. - **Cooking Reactions**: Learn about key reactions like protein denaturation, Maillard reactions, and caramelization, and how they affect the food you cook. - **Play with Your Food**: Experiment with hydrocolloids and sous vide cooking techniques. - **Insights from Experts**: Gain knowledge through interviews with researchers, food scientists, chefs, and more, including Harold McGee and Adam Savage. ### Sample Recipe: Butternut Squash Soup **Ingredients:** - 2 cups (660g) butternut squash, peeled, cubed, and roasted (about 1 medium squash) - 2 cups (470g) chicken, turkey, or vegetable stock - 1 small (130g) yellow onion, diced and sautéed - 1/2 teaspoon (1g) salt (adjust to taste) **Instructions:** 1. **Prepare the Squash**: Coat it with olive oil, sprinkle with salt, and roast at 400–425°F (200–220°C) until browned. 2. **Purée**: In a food processor or with an immersion blender, combine the roasted squash with stock and sautéed onion. Adjust the thickness by holding back some squash or stock as needed. 3. **Garnish**: Customize with garlic croutons, bacon, cream, walnuts, or even maple syrup for a twist! ### Additional Recipe: Pumpkin Cake **Ingredients:** - 1 cup (245g) pumpkin (canned or homemade) - 1 cup (200g) sugar - 3/4 cup (160g) canola oil - 2 large (120g) eggs - 1 1/2 cups (180g) flour - 1/4 cup (40g) raisins - 2 teaspoons (5g) cinnamon - 1 teaspoon (5g) baking powder - 1/2 teaspoon (5g) baking soda - 1/2 teaspoon (3g) salt - 1/2 teaspoon (2g) vanilla extract **Instructions:** 1. **Mix**: Combine all ingredients using an electric mixer until well blended. 2. **Bake**: Transfer to a greased cake pan and bake at 350°F (175°C) until a toothpick comes out clean (about 20 minutes). ### Notes: - High-ratio cakes like this one are forgiving; they have lower gluten content, so they won’t turn out like bread even with vigorous mixing. - Feel free to experiment with flavors, like adding soaked dried pears or sprinkling extra raisins on top. Whether you're a seasoned chef or a curious novice, *Cooking for Geeks* will inspire you to explore the culinary world with creativity and confidence! [/content] [content title="Content"] [/content] [content title="Author(s)"] [/content] [/tab]
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Key-Words: Télécharger EBOOK PDF EPUB DJVU Cooking for Geeks: Real Science, Great Hacks, and Good Food. Download EBOOK PDF EPUB DJVU Cooking for Geeks: Real Science, Great Hacks, and Good Food.
