Book review: Cooking for Geeks

I love it when I’m asked to review cookbooks!  Most recent is Cooking for Geeks: Real Science, Great Hacks, and Good Food, written by Jeff Potter.  I don’t really consider myself a geek, but I lovelovelove this book.  It’s part cookbook, part science book.  The science is presented as a series of engaging essays written by cooking experts. Essays explain so many little and big details of cooking– stuff like the interaction of seasonings, the science of caramelization, an intro to beverage pairings, how aroma and taste interact, how yeast works, and on and on.  I’ve only read about 1/3 of the book so far, but am very much looking forward to reading more.  I’m not sure if this book would enthrall everyone, and I haven’t tried any of the recipes, but in my mind the book is totally worthwhile just for the explanations.  I think that better understanding will help my  food experiments turn out more predictably good.  Maybe I’m more of a geek than I realized.

{ 2 Comments }

  1. ooooh, is it like an Alton Brown cookbook? I LOVE his shows and have wanted homeschool materials for his shows. This cookbook sounds similiar. Cool!

  2. Ohhhh…I wonder if I could use this in my high school chemistry classroom!