Part science project, part dinner…

Cooking for Geeks author Jeff Potter shows you how to hack it, mash it, sous-vide it, caramelize it, and eat it! THEN he explains the science behing it all. Think Mythbusters for the kitchen…

Cooking for Geeks (print) and Cooking for Geeks (web)

Not feeling geeky? Try these other cooking titles from JTCC Library:

BakeWise by Shirley Corriher. Corriher, the food scientist from Good Eats, explains how to manipulate your baking recipies in her second James Beard Award winning cookbook.

How to Cook Everything by Mark Bittman. All here—Bittman shows you how to do it PLUS how to improvise in your own kitchen.

The New Best Recipe from the Editors of Cook’s Illustrated. Tested and perfected recipes for great results in your kitchen.

This article has 1 comments

  1. Nick Craigie

    Fantastic and very informative post.

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