Cooking for Geeks by Jeff Potter

So all my Facebook friends know that I love cooking and I try and make something yummy for my boyfriend every night. When I lived in England I cooked up a storm! (The food there actually is gross. And then there’s this… I knew the burgers tasted too gamey…) Well, my mad skills carried over back in the States and I haven’t looked back.

Cooking for Geeks combines two of my greatest loves–science and cooking. From the time I was a little kid I used to go in the kitchen or bathroom and mix random ingredients together to make “potions.” (I still don’t know why my mom wouldn’t drink Listerine/glitter/concealer potion–sheesh).

cooking_geeks_620I figured that CFG would be a cookbook with interesting little Pop Up Video-style notes in the margins talking about why this ingredient reacted to that and blah blah blah. Not really. It was more of a whole book of scientific methods involved in cooking–like the Maillard reaction involved in browning meat–with recipes interspersed here and there.

They also had mini-interviews with well-known geeks who were into cooking, like Adam Savage from Mythbusters. My inner geek glowed.

Potter clearly loves experimenting with food and encourages people to not be afraid to fail in cooking. You have to make some nasty food before you can figure out how to make something truly delicious. (Like the time I cooked chicken IN red wine and got purple, tough meat. Blegh!) After all, he notes, you can always order a pizza.

He talks a lot about food safety and cooking things to the correct temperature–and how long things last before they get dangerously full of microbes. Yikes. I’m a little paranoid now.

I do think that he went a little too in depth with some of the cooking methods–either that or this manuel is clearly not for beginners. A lot of these techniques I will probably never use (who has time to foam an egg?) but they were interesting to read about all the same. I’m never gonna make instant ice cream with dry ice, but hey–whatever floats your boat.

This is NOT a cookbook, but rather a kitchen guide for the scientifically-minded.

Enjoy, fellow geeks!

4 in-oven pizza stones of 5

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About Chelsea McDonald

As an avid reader since I was big enough to hold a book, I continue to enjoy losing myself in the thrall of a good story on a daily basis. Since many of my cohorts do not share the same passion, Cracking Spines will be the perfect outlet to express my adulation or frustration concerning the books that cross my path. In this way, my loyal followers will be able to enjoy the stories that are worthwhile and avoid the duds altogether. I also have a Shelfari account at http://www.shelfari.com/chelseamcdonald15 View all posts by Chelsea McDonald

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