Jeff Potter – Cooking for Geeks – Real Science – Great Cooks and Good Food – 2nd Edition

Achieve more with the Jeff Potter – Cooking for Geeks – Real Science – Great Cooks and Good Food – 2nd Edition course, priced at just $23.49 Original price was: $23.49.$6.00Current price is: $6.00. on GBESY.biz! Explore our extensive collection of over 60,000 downloadable courses in Business and Sales. We offer professional, self-paced digital education at up to 80% off original rates. Start transforming your expertise now!

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?

Jeff Potter – Cooking for Geeks – Real Science – Great Cooks and Good Food – 2nd Edition course with special price just for you:  $23.49  $8

Jeff Potter – Cooking for Geeks – Real Science – Great Cooks and Good Food – 2nd Edition

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or 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 do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just 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 to these questions and more, and offers his unique take on recipes — from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).

Get Jeff Potter – Cooking for Geeks – Real Science – Great Cooks and Good Food – 2nd Edition download

This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.

Discover what type of cook you are 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
Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This

Readmore: http://archive.is/8rJV9

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