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Gotowanie Dla Geeków. Nauka Stosowana, Niezłe Sztuczki I Wyżerka (2000)

by Jeff Potter(Favorite Author)

4.05 of 5 Votes: 5

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English

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review 1: This book is a great combination of two things: (1) assuming you are intelligent and (2) assuming you know absolutely nothing about cooking.Which gives choice quotes like:"We eat for two physiological reasons: to provide our bodies with food to break down into energy (via catabolism), and to provide our cells with the necessary building blocks to synthesize the chemicals that cells need to function (called anabolism)."and"Cooking is the application of heat to ingredients to transform them via chemical and physical reactions that improve flavor, reduce chances of foodborne illness, and increase nutritional value."So on one hand the author starts at a very basic level: why do we eat? what is cooking? what tools are needed in the kitchen? what's the difference between sweet, ... moresour, salty, spicy, and unami?But on the other, he doesn't hesitate to dive into complex topics, such as describing the chemical transformations happening while meat cooks (protein denaturing) or when bread browns (Maillard reactions).By explaining what actually happens during cooking a piece of meat, it becomes clear why time instructions (e.g. "cook for 10 minutes over high heat") are just a proxy for the thing that matters, which is temperature, hence the right tool for the job is a cooking thermometer. Same thing for volume (e.g. "one cup of rice") vs weight. Right tool for the job is a kitchen scale.Perhaps the most useful tip was this: to get better at cooking, you have to experiment. But experiments often fail, and when they do, you're left both frustrated *and* hungry, a nasty combination. So don't hesitate to order pizza the moment your experiment goes wrong, and make the cost of failure low.
review 2: I thought at first this was just cookbook, but it really is more like a learning to cook book. It breaks everything down in easy to understand sections. If you watched shows like Chopped and wonder why the chefs do what they do, this book goes a long way to helping you understand why. I'm sad to send this book back to the library, because it would really be a good one to own and make notes in and keep forever and ever... less

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