Imagen 1 de 1
Imagen 1 de 1
Cooking for Geeks: Real Science, Great Hacks, and Good Food Potter, Jeff paperb
USD7,58
Aproximadamente6,80 EUR
Estado:
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
Envío:
Gratis USPS Media MailTM.
Ubicado en: Frederick, Maryland, Estados Unidos
Entrega:
Entrega prevista entre el sáb. 28 sep. y el mar. 1 oct. a 43230
Devoluciones:
30 días para devoluciones. El vendedor paga el envío de la devolución.
Pagos:
Compra con confianza
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:354910417331
Última actualización el 17 ago 2024 04:45:45 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Book Title
- Cooking for Geeks: Real Science, Great Hacks, and Good Food
- ISBN
- 9780596805883
- Subject Area
- Cooking, Computers, Technology & Engineering
- Publication Name
- Cooking for Geeks : Real Science, Great Hacks, and Good Food
- Publisher
- O'reilly Media, Incorporated
- Item Length
- 9.2 in
- Subject
- Food Science, General, Methods / General
- Publication Year
- 2010
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.7 in
- Item Weight
- 32.7 Oz
- Item Width
- 8 in
- Number of Pages
- 432 Pages
Acerca de este producto
Product Identifiers
Publisher
O'reilly Media, Incorporated
ISBN-10
0596805888
ISBN-13
9780596805883
eBay Product ID (ePID)
81813592
Product Key Features
Number of Pages
432 Pages
Publication Name
Cooking for Geeks : Real Science, Great Hacks, and Good Food
Language
English
Publication Year
2010
Subject
Food Science, General, Methods / General
Type
Textbook
Subject Area
Cooking, Computers, Technology & Engineering
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
32.7 Oz
Item Length
9.2 in
Item Width
8 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.5024
Table Of Content
Recipe Index List of Interviews Preface Chapter 1: Hello, Kitchen! Chapter 2: Initializing the Kitchen Chapter 3: Choosing Your Inputs: Flavors and Ingredients Chapter 4: Time and Temperature: Cooking's Primary Variables Chapter 5: Air: Baking's Key Variable Chapter 6: Playing with Chemicals Chapter 7: Fun with Hardware Cooking Around Allergies Afterword About the Author Colophon
Synopsis
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? 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? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen 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 Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic, The New Yorker "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 "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, NewYork Daily News, Who else but O'Reilly could publish a book based on the geekery of cooking? This evergreen title will explain the techniques of basic cooking with exercises, labs, and interviews. Why to Buy: This educational and highly useful book shows the hacker and maker communities how to bring science into the kitchen. "Cooking for Geeks" will appeal to a broad audience of scientists, cooks, and programmers who want to experiment with food the way they tinker with technology. It allows them to test new food creations by applying the same technical approach they use to debug software or hack hardware. Whether or not they know how to cook, this book helps readers discover a new method to cooking through experiments that let them see the algorithms behind recipes., Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? 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? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen 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 Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking."--Monica Racic, The New Yorker "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 "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, NewYork Daily News, Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? 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? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a mean chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen 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 Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd My own session with the book made me feel a lot more confident in my cooking.--Monica Racic, The New Yorker 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 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, NewYork Daily News, Who else but O'Reilly could publish a book based on the geekery of cooking? This evergreen title will explain the techniques of basic cooking with exercises, labs, and interviews. Why to Buy: This educational and highly useful book shows the hacker and maker communities how to bring science into the kitchen. "Cooking for Geeks" will appeal ......
LC Classification Number
TX652
Descripción del artículo del vendedor
Información de vendedor profesional
Wonder Book and Video
Charles Roberts
Wonder Book and Video Inc
1550 Tilco Dr
21704 Frederick, MD
United States
Certifico que todas mis actividades de venta cumplirán todas las leyes y reglamentos de la UE.
Registrado como vendedor profesional
Votos de vendedor (695.264)
- r***6 (15)- Votos emitidos por el comprador.Mes pasadoCompra verificadaVery positive experience overall. The condition of the purchased books fully matches the description provided. Solid packaged parcel provided excellent protection for the items. The shipping time was faster than estimated. Furthermore the communication by seller and delivery service regarding the process was flawless. Recommended seller. Thanks from a happy customer!
- c***s (138)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaGreat seller to buy from. Item was just as described and they shipped it out quickly. There was a delay on the USPS end of shipping and when I reached out due to the delay they were quick to respond and very communicative. You won’t be disappointed ordering from this seller. A++!
- l***t (343)- Votos emitidos por el comprador.Mes pasadoCompra verificadaTerrific seller!! Great price, packaging and quick delivery (in less than four days). Looking forward to buying from this seller again. Thanks!