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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 Herve This, and xkcd

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