Cooking for Geeks 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


Cooking for Geeks

简体网页||繁体网页
Jeff Potter 作者
O'Reilly Media
译者
2010-8-2 出版日期
432 页数
USD 34.99 价格
Paperback
丛书系列
9780596805883 图书编码

Cooking for Geeks 在线电子书 图书标签: geek  食谱  计算机  cook  饮食  美食  生活  O'Reilly   


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Cooking for Geeks 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Cooking for Geeks 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Cooking for Geeks 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024



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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。

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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。

Cooking for Geeks 在线电子书 著者简介

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.


Cooking for Geeks 在线电子书 图书目录


Cooking for Geeks 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Cooking for Geeks 在线电子书 图书描述

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

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