Cooking for Geeks: Real Science, Great Cooks, and Good Food





Praise for the first edition:

Probably the most useful books on understanding cooking, more or less like a rock-and-roll version of Harold McGee’s “On Food and Cooking.” -The Washington Post

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 do not. -NY Day by day News

Potter covers an array of topics…even as giving readers a refresher in chemistry that may be both accessible and (dare I say) fun. -The New Yorker’s Book Bench

Clear, fact-packed, and engaging. -The Atlantic

<a href="javascript:void(0)" data-action="a-expander-toggle" class="a-declarative" data-a-expander-toggle="the way in which they do. By bringing science to food-minded people and food to science-minded people, he blends genres to educate the public about the best way to master the kitchen. Jeff has been featured in USA Today, the As of late Show, and is a standard guest on Science Friday.

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