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The best chefs in the world know that cooking is a precise science. And the best scientists in the world (and even the amateur ones) would find the art of cooking that much more pleasurable when viewed from a scientific perspective. This gift is for them. Cooking for Geeks: Real Science, Great Hacks, and Good Food is a cookbook for science lovers.
More than just any ordinary cookbook, this tome examines the science behind what happens to food while it’s cooking, what makes a recipe tick and other interesting cooking questions such as: Why is medium-rare steak so popular.
Why do we bake some things at 350 degrees and others at 375? How quickly will a pizza cook at 1,000 degrees? Know someone who would want to know how to play with their food using hydrocolloids and sous vide cooking? This is the book for them.
I’ve recently been addicted to unconventional cookbooks, and boy, is this an unconventional cookbook! There isn’t really much recipe in this book, but it discusses more about the science-y side. You won’t believe how geek-y this is until you’ve read it. I mean, for example, he analyzed recipes and ingredients in a programmer view! All geeks will definitely be able to relate to his ideas. I wouldn’t dive into the contents more, but just take my word when I say that this is highly science oriented. There are nice drawings and diagrams, the writing is very, very witty, and the words are very easy to understand despite the nature of the work. This book has all the knowledge you need for cooking, and the recipes in this book are very, very simple. This is totally a good book. I highly recommend this to cooking aficionado and science geeks alike.
This book is part of the trend of food science which in my opinion is the most exciting new trend in the culinary world because it makes cooking fun and interesting in a new way. This book is consistent with that approach. For Think Geek, it’s a little less zany than I expected. More of an old-fashioned book but I like that better.