{
  "type": "edition",
  "site": {
    "name": "The Book Quiver",
    "language": "en-US",
    "url": "https://www.bookquiver.com"
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  "formats": "Every page has two versions with the same data: JSON (the page address + .json) and markdown (the page address + .md). Append .json or .md to any `url` in this document.",
  "title": "Cooking for Geeks",
  "subtitle": null,
  "url": "https://www.bookquiver.com/jeff-potter/cooking-for-geeks/9781491928059",
  "publisher": "O'Reilly Media",
  "translators": [],
  "medium": "paper",
  "duration_seconds": null,
  "narrators": [],
  "illustrators": [],
  "cover_artists": [],
  "isbn": "978-14-9192-805-9",
  "pages": 488,
  "published": "2015-11-24",
  "language": "en_US",
  "cover": "https://quivercdn.com/covers/oreilly-media/jeff-potter/cooking-for-geeks_978-14-9192-805-9-fbcf64a0.webp?v=2026-11-09%2001%3A17%3A06",
  "json": "https://www.bookquiver.com/jeff-potter/cooking-for-geeks/9781491928059.json",
  "markdown": "https://www.bookquiver.com/jeff-potter/cooking-for-geeks/9781491928059.md",
  "binding": "Softcover",
  "description": "Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. 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 we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.- Discover what type of cook you are 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- Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This",
  "book": {
    "title": "Cooking for Geeks",
    "slug": "cooking-for-geeks",
    "url": "https://www.bookquiver.com/jeff-potter/cooking-for-geeks"
  },
  "authors": [
    {
      "name": "Jeff Potter",
      "slug": "jeff-potter",
      "url": "https://www.bookquiver.com/jeff-potter"
    }
  ]
}