Are you an innovative cook who loves to express creativity in the kitchen rather than just following recipes? Do you want to understand the science behind cooking to improvise and create unique dishes? More than a cookbook, this work encourages curiosity and exploration in the kitchen. It answers questions like why medium-rare steak is favored, the reasons behind baking temperatures, and the effects of superheating an oven. The author, Jeff Potter, presents a fresh perspective on recipes, ranging from a "mean" chocolate chip cookie to duck confit sugo. This resource is perfect for anyone eager to experiment with cooking, regardless of their geekiness. You'll learn to initialize your kitchen and calibrate your tools, explore crucial cooking reactions like protein denaturation and caramelization, and experiment with techniques like hydrocolloids and sous vide. Gain insights from interviews with food scientists, chefs, and experts, including Harold McGee and Adam Savage. Readers have found the book to boost their confidence and inspire a deeper understanding of cooking. With its engaging and informative style, it reveals why certain techniques succeed while others fail, making it a delightful journey into the world of culinary science.
