Cooking for Geeks 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024


Cooking for Geeks

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Jeff Potter 作者
O'Reilly Media
譯者
2010-8-2 出版日期
432 頁數
USD 34.99 價格
Paperback
叢書系列
9780596805883 圖書編碼

Cooking for Geeks 在線電子書 圖書標籤: geek  食譜  計算機  cook  飲食  美食  生活  O'Reilly   


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Cooking for Geeks 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

Cooking for Geeks 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

Cooking for Geeks 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024



Cooking for Geeks 在線電子書 用戶評價

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Hello, kitchen!

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u just making cook book more boring

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The real fun of cooking,I suppose,lies in the innnovation with which we made those "funny" dishes.

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睡前讀物大殺器...煩人

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u just making cook book more boring

Cooking for Geeks 在線電子書 著者簡介

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 在線電子書 著者簡介


Cooking for Geeks 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

Cooking for Geeks 在線電子書 圖書描述

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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