Winner: Comment #25!
The other day, I was with fellow female food bloggers and we had a great discussion about how the sexes approach food and cooking/baking very differently. We’ve noticed that females tend to approach food and cooking/baking with more emotion. Males, on the other hand, tend to approach it with a more technical or scientific approach. Of course, this is just our observation and not necessarily a generalization. But regardless of how you tend to approach food, you will probably appreciate this week’s Sunday Fun Day Giveaway. Now the real question is… are you a cooking geek?!
Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following directions? Do you want to learn more about cooking or are curious about the science behind what happens to food as it cooks?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? Jeff Potter provides the answers to these questions and more, including recipes, interviews, and experiements in his widely well-received book, which The Washington Post called “one of the most useful books on understanding cooking.”
Thanks to the folks at Book This, Inc!, they are sponsoring this week’s Sunday Fun Day Giveaway, the Cooking for Geeks cookbook. 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
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