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( Cooking for Geeks - book cover )

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following directions? Do you want to learn more about cooking or are 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 is medium-rare steak so popular? Why do we bake some things at 350°F/175°C and others at 375°F/190°C? And how quickly does a pizza cook if we overclock an oven to 1,000°F/540°C? Jeff Potter provides the answers to these questions and more, including recipes, interviews, and experiements in his widely well-received book, which The Washington Post called "one of the most useful books on understanding cooking."

[ Buy the book on Amazon ]

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Clear, fact-packed, and engaging ... Cooking for Geeks offers an improbable victory of text over the standard food porn.
—Ike DeLorenzo, The Atlantic
I LOVE this book. It’s inspiring, invigorating, and damned fun to spend time inside the mind of ‘big picture’ cooking. I’m Hungry!
—Adam Savage, co-host of Discovery Channel's MythBusters
Cooking for Geeks, a new cookbook by Jeff Potter, is probably the best science-meets-the-kitchen book to come out. Ever.
—Roxanne Webber, Chow.com review
Think of the book as an almanac of sorts, containing recipes, tips, anecdotes, interviews, scientific diversions, experimentations, and trivia. Its 431 pages are jam-packed and guaranteed to satisfy both the head and the tummy.
—Dru Lavigne, IT Toolbox
This book makes the science behind cooking easy and understandable for even novices, and can set a cook off on a culinary journey that makes even the fanciest of restaurant cooking a possibility. It will make you think about how food cooks, and how it can be cooked in new, different, and exciting ways. This book is a must-have for anyone truly serious about better understanding their kitchen, and wanting to make better food.
—Slashcool
In his enchanting, funny, and informative book, Cooking for Geeks (O’Reilly), Jeff Potter tells us why things work in the kitchen and why they don’t.
—Barbara Hanson, NY Daily News
Cooking for Geeks: Real Science, Great Hacks, Good Food, Good Book.
—Ira Flatow, host of NPR's Science Friday
One of the most useful books on understanding cooking, kind of like a rock-and-roll version of Harold McGee’s “On Food and Cooking.”
—Andreas Viestad, The Washington Post
Potter covers an array of topics, including “calibrating your equipment” in the kitchen, gastronomy, genetically modified foods, understanding pH levels, temperature, and the psychology of taste, while giving readers a refresher in chemistry that is both accessible and (dare I say) fun.
—Monica Racic, The New Yorker




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