Are you the innovative type? A cook who marches to a different drummer? If you are interested in the science behind what happens to food while it’s cooking, then Cooking for Geeks from the Maker Shed just might be your kind of cookbook. Author Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. 432 pages.

Features:

• 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 Herve This, and xkcd