Cooking for Geeks - Culinary Science and Practical Recipes

Jeff Potter (writing) / 水原 文 translator

Your "Why? will turn into "I got it!" This book has moments that will change your "Why? This book is recommended for all those who are involved in food culture, as it will answer questions about cooking and food that have gone unanswered for a long time or after much thought.

Cooking for Geeks 第2版 ―料理の科学と実践レシピ (Make: Japan Books) Jeff Potter

This book, Cooking for Geeks, is for geeks, engineers, programmers, and readers who want to learn more about cooking.

It details the science behind cooking, including the substances that make up flavors (salty, sweet, sour, bitter, umami, etc.) and the best cooking methods (multiplying temperature and time) for the different types of proteins and fats in ingredients.

Knowing these things will make your usual dishes tastier, give you hints for creating completely new recipes, and even enable you to deeply enjoy the food in your restaurant.

The book includes more than 100 unique recipes for breakfast, main dishes, and desserts, as well as interviews with chefs, researchers, and pastry chefs.

The second edition has been fully updated and all entries are now more detailed and organized. The popular "vacuum cooking method" is also explained in detail.

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