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210123 ||| eng |
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|a 149192814X
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|a 9781491928141
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|a 9781491928134
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|a TX715
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|a Potter, Jeff
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|a Cooking for geeks
|b real science, great cooks, and good food
|c Jeff Potter
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| 250 |
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|a Second edition
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| 260 |
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|a Sebastopol, CA
|b O'Reilly Media
|c 2016
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| 300 |
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|a x, 473 pages
|b illustrations
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| 505 |
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|a Recipe index -- List of labs -- List of interviews -- Introduction -- Hello, kitchen! -- Taste, smell and flavor -- Time and temperature -- Air and water -- Fun with hardware -- Playing with chemicals -- How to be a smarter geek -- Cooking around allergies
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| 653 |
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|a Cookbooks as Topic
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|a Food / Analysis / http://id.loc.gov/authorities/subjects/sh85050185
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| 653 |
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|a Aliments / Analyse
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| 653 |
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|a Cooking / Technique
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| 653 |
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|a cookbooks / aat
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| 653 |
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|a Cuisine
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| 653 |
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|a Geeks (Computer enthusiasts) / fast
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| 653 |
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|a Food / Analysis / fast
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| 653 |
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|a Cooking
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| 653 |
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|a recipes / aat
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| 653 |
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|a Cookbooks / http://id.loc.gov/authorities/subjects/sh2010007517
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| 653 |
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|a Cooking / http://id.loc.gov/authorities/subjects/sh2010008400
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| 653 |
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|a Cooking / Technique / fast
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| 653 |
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|a Cooking / fast
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| 653 |
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|a Cookbooks / fast
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| 653 |
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|a Livres de cuisine
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| 653 |
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|a Passionnés d'informatique
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| 653 |
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|a Food Analysis
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| 653 |
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|a Geeks (Computer enthusiasts) / http://id.loc.gov/authorities/subjects/sh00003129
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| 041 |
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|a eng
|2 ISO 639-2
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| 989 |
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|b OREILLY
|a O'Reilly
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| 500 |
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|a Includes index
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| 776 |
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|z 9781491928134
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| 776 |
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|z 1491928050
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| 776 |
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|z 9781491928141
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| 776 |
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|z 149192814X
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|z 1491928131
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|z 9781491928059
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|u https://learning.oreilly.com/library/view/~/9781491928110/?ar
|x Verlag
|3 Volltext
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| 082 |
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|a 641.5
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| 520 |
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|a Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you "overclock" an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure)
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