Cooking for Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 1449395872
Release Date: 2010-07-20
Genre: Cooking

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 Hervé 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

The Science of Good Cooking

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 9781936493463
Release Date: 2012-10-01
Genre: Cooking

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Food Lit

Author: Melissa Brackney Stoeger
Publisher: ABC-CLIO
ISBN: 9781598847062
Release Date: 2013
Genre: Cooking

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

Food Science and the Culinary Arts

Author: Mark Gibson
Publisher: Academic Press
ISBN: 9780128118177
Release Date: 2018-01-04
Genre: Technology & Engineering

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Edible Inventions

Author: Kathy Ceceri
Publisher: Maker Media, Inc.
ISBN: 9781680452051
Release Date: 2016-09-02
Genre: Technology & Engineering

Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When you cook food, you start to break it down into a form your body can absorb. When you add chemicals to make it thicker, gooey-er, or puffy-er, you turn a bunch of boring ingredients into a mouth-watering snack. Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow will show you some unusual ways to create a meal, and help you invent some of your own. Projects include: 3D printing with food Chemical cuisine and molecular gastronomy Prepared foods like jellies and pickles at home Growing your own ingredients Cooking off the grid

Nature

Author: Sir Norman Lockyer
Publisher:
ISBN: UOM:49015003426369
Release Date: 1869
Genre: Electronic journals


LA Record

Author:
Publisher:
ISBN: UOM:39015079655117
Release Date: 2001
Genre: Library science


Microtimes

Author:
Publisher:
ISBN: STANFORD:36105017437869
Release Date: 1996
Genre: Microcomputers


Mother Jones

Author:
Publisher:
ISBN: STANFORD:36105112956748
Release Date: 2001
Genre: Radicalism


Contemporary poetics

Author: Louis Armand
Publisher: Northwestern Univ Pr
ISBN: 0810123592
Release Date: 2007-11-20
Genre: Literary Criticism

Exploring the boundaries of one of the most contested fields of literary study-a field that shares territory with philology, aesthetics, cultural theory, philosophy, and even cybernetics-this volume gathers a body of critical writing by the most interesting and distinguished theorists of contemporary poetics, studying topics from the historical advent of concrete poetry to the current technopoetics of cyberspace. Their work addresses the future of a writing practice that began with Stephane Mallarme in the late nineteenth century.

Books in Print

Author:
Publisher:
ISBN: UOM:39015062097749
Release Date: 2005
Genre: American literature

Books in print is the major source of information on books currently published and in print in the United States. The database provides the record of forthcoming books, books in-print, and books out-of-print.

Access

Author:
Publisher:
ISBN: UCSC:32106020396526
Release Date: 2001
Genre: American periodicals