Cooking For Geeks, 2nd Edition by Jeff Potter

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While food itself hasn’t changed much in the past decade—wheat still has gluten, chocolate chip cookies are still delicious—our understanding and relationship with it has. And, as you’d expect, Jeff Potter’s second edition of Cooking for Geeks: Real Science, Great Cooks, and Good Food comes packed with new recipes, scientific details, interviews, and labs. For foodies who love to read, you’ll find new interviews with chefs and culinary pros. These include the practical side of the science. Airline chefs are always dealing with food at altitude, and who better to ask about eating and storing cheese than a researcher looking at how molds in cheese work? Indeed, we’re in a new generation of food science, where academics and chefs alike are studying food with new eyes on health, sustainability, and enjoyment. Potter updated the science and revised the recipes, adding new ones and tweaking existing ones, to make them manageable and fun for all levels of cooks. As before, the recipes are examples of the science, but many of them are also easy and delicious. Enjoy! Show more