作者:
Jeff Potter 出版社: O'Reilly Media 副标题: Real Science, Great Hacks, and Good Food 出版年: 2010-8-2 页数: 432 定价: USD 34.99 装帧: Paperback ISBN: 9780596805883
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...
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
作者简介
· · · · · ·
Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. He studied computer science and visual art at Brown University.
The modern geek is more than just a reined version of the stereotypical movie geek from the ’80s. True, there’s a contemporary equivalent, who have swapped Star Wars posters, pocket protectors, and large glasses held together by tape for really, really smart phones, hipster glasses, and social websites running on virtual machines. The Internet has given the computer geek a new challenge. For most of us techies, the largest obstacle in building something great has changed from a technical to a social one. The question is no longer can you build it, but will people want it? We’re becoming a diferent kind of community, one that has to relate to a half a billion Facebook users, Twitterers, and lolcats. (I can has cheez-burger? See page 169.)
But what it means to be a geek today can also be br... (查看原文)
It depends. In a standard U.S. cup, 237 ml. But if you’re talking about a U.S. “legal” cup, as used on nutrition labels, it’s 240 ml. Live in Canada, eh? That’ll be 250 ml, please. Or are we British? An imperial cup is 284 ml. This leaves me wondering: is a pint of Guinness actually larger in Ireland? (查看原文)
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1 有用 WiTS 2011-02-05 06:05:54
http://depositfiles.com/files/0qegew703
1 有用 Bukki：不是同学。 2013-04-29 00:40:21
悄悄地说：最愉快的事莫过于蹭lab的玻璃器皿来安放烘焙用的小香料把厨房打扮成实验台看起来无比恰当好像天生就是同个战场。
0 有用 ly 2011-12-23 14:13:12
Hello, kitchen!
0 有用 Dr Wu 2010-11-04 20:13:57
u just making cook book more boring
0 有用 GU 2012-11-23 14:47:06
The real fun of cooking,I suppose,lies in the innnovation with which we made those "funny" dishes.
0 有用 星号 2019-02-25 21:09:30
把做菜写的这么科学也是绝了
1 有用 托卡苏 2016-02-06 15:11:08
睡前读物大杀器...烦人
1 有用 Bukki：不是同学。 2013-04-29 00:40:21
悄悄地说：最愉快的事莫过于蹭lab的玻璃器皿来安放烘焙用的小香料把厨房打扮成实验台看起来无比恰当好像天生就是同个战场。
0 有用 GU 2012-11-23 14:47:06
The real fun of cooking,I suppose,lies in the innnovation with which we made those "funny" dishes.
0 有用 糊胖纸 2011-12-26 19:54:39
蛮可爱的书，可以了解一些原理神马的，里面一些食谱也值得一试