Jeff Potter, author of Cooking for Geeks: Real Science, Great Hacks, and Good Food (2010), which
The Washington Post called “one of the most useful books on understanding cooking,” wrote a terrific feature for UNBORED.
“Experimenting in the Kitchen” starts from the premise that because cooking is really about physics and chemistry (i.e., heat causes food to change in various ways), understanding the science behind cooking is extremely useful in cooking great food. And then Jeff proposes delicious pancake and cookie experiments, too.
Jeff tells us: “I wrote Cooking for Geeks because I was curious about a lot of the things myself, even though I don’t have a formal food science background. Anytime I have a question about something, I go online and try to figure out the answer… Something that anyone can do, whether you’re 9 or 99.” He says that he receives a lot of emails from Cooking for Geeks readers: “The most awesome email so far was from a 7th grader who was sailing around the world with her parents for 3 years, instead of going to middle school.”
Here is the website for Cooking for Geeks. Check it out — and write Jeff with your cooking science questions, whether you’re sailing the world or not!